white rose

3/4 Dry Gin (1 1/2 oz Tanqueray)
1/4 Maraschino (1/2 oz Luxardo)
Orange Juice (1/2 oz)
Lemon Juice (1/2 oz)
1 Egg White

Shake once without ice and once with ice. Strain into a cocktail glass.

Two Thursdays ago, I returned to the 1937 Café Royal Cocktail Book after a long hiatus from flipping through its pages. There, I spotted the White Rose that seemed rather delightful as an egg white Aviation-like drink. After making it, I discovered that I had already written about Hugo Ensslin's 1916 White Rose Cocktail that varied by utilizing lime instead of lemon; given that it was six and a half years ago, I was not upset to remake this recipe especially given the slight difference.
The White Rose greeted the senses with a nutty cherry aroma from the Maraschino poking through the egg white froth. Next, a creamy lemon-orange sip gave way to gin and nutty Maraschino flavors on the swallow. Overall, the White Rose reminded me more of the Cherry Blossom than the Jack Rose, Bermuda Rose, or other "rose" drinks.