INGREDIENTS

Rose-Infused Gin:
1 liter London Dry Plymouth Gin
4 tablespoons dry bud roses

Assemble and Serve:
¾ ounce fresh lemon juice
½ ounce simple syrup
½ ounce prickly pear puree*
2 ounces rose tea-infused Plymouth Gin

METHOD

For the Infused Gin:
Steep the dry bud roses in the gin for two hours and strain to remove all solids. Reserve.

To Assemble and Serve:
Combine ingredients in a martini shaker with ice and shake vigorously. Strain into a chilled martini glass and garnish with an edible rose petal.

*Vasquez recommends Perfect Puree of Napa Valley.