The Killer Queen is a cocktail that lives up to its name—bold, elegant, and just a touch mysterious. Originally crafted by Robin Wolf for The Hatch Rotisserie & Bar in Paso Robles, California, this drink is a masterclass in balance. Built on a foundation of aromatic gin (we like Hendrick's or The Botanist), it highlights the delicate interplay of botanicals and herbs, revealing layers of complexity with every sip.
While the original recipe features rose-infused Lillet Blanc, our version opts for a few drops of rose water to introduce a subtle, floral lift. Benedictine lends a rich, honeyed depth accented by gentle spice, while a few dashes of Angostura bitters bring warmth and just the right amount of bitterness. A bright twist of lemon ties it all together, elevating the drink with a crisp, citrusy finish.
Shake for 15-20 seconds and strain into a chilled Nick and Nora glass.
Garnish with a lemon twist.
Notes:
Everything's Coming Up Roses
Feel like infusing your Lillet? Grab your dried (edible) rose petals and get to it. Add 2 cups Lillet Blanc and 1 TBSP dried rose petals to a glass jar. Refrigerate for 24 hours, shaking several times. Strain through a cheesecloth or coffee filter. Store in the refrigerator for up to one month.
