Ingredients:

60ml Gordon's Pink Gin
20ml dry vermouth
10ml crème de rose
5ml fresh lemon juice
2 dashes of Angostura bitters
1 egg white

1. Add all ingredients to a cocktail shaker filled with ice
2. Shake vigorously for 10-12 seconds to chill and create a silky texture from the egg white
3. Double strain through a fine mesh strainer into the prepared glass
4. Allow the foam to settle for 5 seconds before serving

Serve in a chilled coupe glass. Garnish with a single fresh rose petal placed delicately on top of the foam, and a thin twist of pink grapefruit peel expressed over the drink and rested on the rim. Present with the foam layer intact and visible.