ninety-nine roses

1 1/2 oz London Dry Gin (Tanqueray)
3/4 oz Lemon Juice
1/2 oz Apricot Liqueur (Combier)
1/2 oz Ginger Syrup

Shake with ice, strain into a cocktail coupe, and garnish with 5 drops of rose water (Mustapha's).
For the cocktail hour two Mondays before, I delved into the Brooklyn Bartender book and spotted the Ninety-Nine Roses. The recipe was created by Jonathan Kobritz at the Hotel Delmano, and the combination of apricot and ginger reminded me of the Queen Anne's Revenge. In the glass, the rose water in the Ninety-Nine Roses dominated the nose. Next, lemon and hints of orchard fruit on the sip preceded the gin, apricot, and ginger swallow along with a perfume-y rose finish.