For my first Bachelor/Bachelorette themed cocktail, I had to create a First Impression Rosé. For this variation of a New York Sour, I changed the base, but most importantly, I floated rosé on top instead of red wine.
For the drink:
-1 1/2 oz rye whiskey (WhistlePig Piggyback)
-1/2 oz grappa (Grappa di Sicilia)
-3/4 oz fresh lemon juice
-3/4 oz simple syrup
-2 dashes orange bitters (Regans)
-Egg white
-1 1/2 oz rosé wine (Oyster Bay)
Garnish:
Peychaud's bitters
Glassware:
Coupe
Use a stencil of a rose outline and cut it out on either plastic or card stock. Place your coupe glass in the freezer. Combine all of the drink ingredients in a cocktail shaker except the wine, and shake without ice for 45 seconds. Add ice to the shaker until about three-quarters full and shake for 5-10 seconds. Pour through a Hawthorne and fine mesh strainer into the chilled coupe. Allow the egg white to settle for 30 seconds. To float the red wine turn a spoon upside-down and allow it to just penetrate the egg white foam. Gently pour the rosé over the back of the spoon. The rose will settle above the sour and below the egg white. Pour some Peychaud's bitters into a spray bottle. Lay the stencil over the egg foam and spray with the bitters.