This gin drink is all about *mostly* subtle flavors, and the Riviera Rose features the cucumber-y and rosy Hendrick’s Gin. It’s sometimes bright pink, and sometimes not – ingredients vary, so don’t be alarmed if you have a drink somewhere between pale and rose red.

This is a relatively easy drink to make, and I’ll even throw some variations down below if you like. Hendrick’s gin is your base alcohol here, and it’s smooth and lovely and easy to find. Pamplemousse plays a role, too, as does an apricot brandy. You really can’t go wrong with any of those flavors!

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Riviera Rose Gin Cocktail

The Riviera Rose is a Hendrick's based gin cocktail, pairing gin with pamplemousse and lime juice and apricot flavors. Egg optional!

Ingredients

2 Oz. Hendrick's gin
1 Oz. Pamplemousse grapefruit liqueur
.5 Oz. Apricot brandy or apricot liqueur
1 Oz. Lime juice
1 Egg white – optional

Instructions

Combine your ingredients into your cocktail shaker.
Add ice and shake it all up!
Strain into your coupe glass.

Notes

If you would like the frothy foam from egg white, add all of the ingredients into your shaker and give it a dry shake (without ice) for longer than you think. Then add some ice for a quick chill and shake.

Things to try with your Riviera Rose cocktail

This is a tart and refreshing cocktail, and it seems that if you use apricot brandy, that may be all that you taste. Even with half an ounce, it’s pretty apricot forward. You are losing a bit of the grapefruit and lime and gin. Some apricot liquors and syrups may be a bit softer, so play with what you have.

I also found that the cucumber flavors and rose hints of the Hendrick’s gin are a bit lost in all of that apricot flavor, you could certainly add a cuke slice or two for a touch more.

There’s also no reason to NOT adjust the pamplemousse flavors here, by either going up or down to your liking. Super simple to do that.

This cocktail is also easily made with an egg white, if you want to have that thick foam on the top. While this makes it very insta-worthy, I just can’t get past the raw egg part of things…

You will want to dry shake your cocktail for at least 30 seconds, or longer if you go with the egg white. Then you can add ice to your shaker and chill it up a bit for just a quick second before straining. This should give you some gorgeous egg white foam.

Cheers!