Long’s Lady
Photo by Chris Granger

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1 cocktail

  • 1½ ounces Hendrick’s gin
  • 1 egg white
  • 1½ ounces half and half
  • 1¼ ounces Trader Tiki’s orgeat syrup
  • ¼ ounce Cointreau Noir
  • 1½ ounces grapefruit juice
  • 2 heavy drops of rose water
  • Champagne
  1. Shake all ingredients, except rose water and Champagne, with ice.
  2. Strain into a Collins glass. Add rose water.
  3. Top with Champagne. Garnish with rose petals.
  • from Tiffany Soles, president of the New Orleans chapter of USBG

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