Cocktail Menu: The Observatory Bar’s Pink Rose

The Langham Sydney’s Bar Manager, Steven Bailey, picked this drink as his favourite from the Observatory Bar Menu.

The Pink Rose


  • 50ml Botanist Islay gin
  • 20ml Giffards Rose Liqueur
  • 20ml Fresh lime juice
  • 20ml 1:1 Sugar Syrup
  • Splash of Fever-Tree ginger beer
  • Rose petal (garnish)


  1. Combine the gin, liqueur, lime juice and sugar in a shaker filled with ice.
  2. Shake hard for 10-15 seconds.
  3. Strain over ice in a large format wine glass, top with ginger beer to taste.
  4. Garnish with rose petal.
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