Juliet Gin · Recipe 35
The Florist
A cocktail for someone who thinks in scent.
Ingredients
- 60 ml Juliet Gin
- 20 ml dry vermouth
- 10 ml crème de rose or rose liqueur
- 1 dash rose water
- 2 dashes lemon bitters
Method
Stir. Serve in a Nick & Nora glass. Garnish with Pressed edible flower.
Crème de rose or rose liqueur: St. Elder or Combier. Rose water: just a dash — restraint is mandatory.
The story
Tony Conigliaro's Drink Factory in London became famous for approaching cocktails as sensory experiences — perfume and flavour studied with the same academic rigour. The Florist owes a conceptual debt to that tradition: building a drink around aromatic layers rather than flavour alone. Rose water, a very small measure of crème de rose (or rose liqueur), and Juliet Gin's own floral undertones from its cherry and lemon botanicals create a drink that smells different from how it tastes. The nose is full floral perfume; the palate is dry, gin-forward, and complex. The edible flower garnish is not decorative — pressing it against the inside of a cold glass lightly infuses the drink's surface.
Tasting note
The nose is a garden in full flower — rose and lemon and something quietly cherry-sweet. The palate is all gin and botanical precision, with the rose note supporting rather than perfuming. The flower through the glass is the visual punctuation.