In August of last year, I became the luckiest guy in the world when Christine Nylin accepted my proposal for marriage. Being the dork I am, I set out to make up a cocktail symbolizing the event. I named it The Union, which not only highlights the joining of two into one, but also happens to be the name of the restaurant where I tend bar.That cocktail has gotten a lot of play recently, the recipe popping up on different web sites, magazines and recipe collections. And now, it has another moment in the sun, for on a spectacularly beautiful August 3rd in Seattle, I became even luckier the luckiest guy in the world when Christine became my wife.
In that spirit, I offer up our recipe to share with you. Check it out after the jump.
The Union
4 fresh mint leaves
1 drop rose water
1/4 oz créme de cassis
1 1/4 oz Hendricks gin
Combine above in a mixing glass filled with ice and shake. Strain into a cocktail glass then top off with bubbly (either prosecco or a dry sparkling wine). Garnish with either fresh or dried rose petals.
A few notes on the cocktail seem to be in order. The gin and cassis ratios can certainly be played with, depending on whether you want a drier or richer cocktail. As far as the rose water goes, too much of the stuff will overpower the drink. It is really there for aromatics more than anything.
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