If you’re looking for a cocktail recipe that’s strong enough to get you through the last leg of this challenging year yet so delicious and sparkly that you’re sure to experience a welling of optimism, we’ve got a treat for you. Aurore Ounjian, photographer and bartender at Brooklyn bar Blinky’s, is here to guide you in making a Blinky’s signature, the Rose Gold, gin-based cocktail that incorporates chili-infused honey syrup, lemon juice, and rosemary.
Aurore Ounjian’s Rose Gold cocktail recipe
“The Rose Gold is a cocktail I came up with for a brand new bar in Williamsburg, Blinky’s, and wanted to share this best-seller with all of you! The Rose Gold is a take on a classic cocktail, the Bee’s Knees, but with some added botanicals and a slight kick. The most crucial part of this drink will be getting your hands on some of Mike’s Hot Honey, a chili-infused honey. This stuff is in most grocery stores and gourmet shops all across NYC, but you can also order it online. Side note – while I like to use my own house-made, rosemary bitters for this cocktail (takes a minimum of 3 weeks to make), we can use a quick, cheat version for this recipe, so that you can enjoy the drink tonight!”
Ingredients (for one serving):
- 2 oz Gin (Preferably Dorothy Parker Small Batch Gin)
- .75 oz Chili-infused honey syrup
- 1 oz Fresh Lemon Juice
- Rosemary Bitters** or a sprig of Rosemary (plus one for garnish)
- Hawthorne Strainer
- Mesh Strainer
Glassware: Coupe, Nick & Nora, a shoe – whatever you’d like!
- First, you’ll want to make some chili-infused honey syrup. All you’ll need to do is take equal parts, Mike’s Hot Honey and very hot water, combine them until the honey is completely dissolved.
- Let the syrup sit and cool.
- Once the syrup has cooled off a little, you’re ready to shake your cocktail!
- Combine all ingredients into your shaker.
- If you don’t have rosemary bitters, throw a sprig of rosemary into your tin, along with some ice, and give it a good shake.
- Double strain (With a Hawthorne strainer and mesh strainer to take those ice chips out) into a chilled coupe
- Garnish with a sprig of rosemary.
- Sip and repeat.