Rose (French style) No. 2

Serve in a

Garnish:

Orange zest twist

How to make:

STIR all ingredients with ice and fine strain into chilled glass.

Review:

I've reduced the proportions of this cocktail by one-third as I believe, where such richly flavoured spirituous cocktails are concerned, less is more.

Variant:

Rose (English) - gin, apricot brandy, dry vermouth, lemon juice, and grenadine.
Rose (by Johnny Milta) - dry vermouth, kirschwasser, and groseille syrup.
Rose (by Albert of the Chatham Bar) - dry vermouth, kirschwasser, cherry brandy, and groseille syrup.
Rose No. 3 - dry vermouth, kirschwasser, and groseille syrup.

History:

Adapted from a recipe by Jason E. Clapham at the St. Edward's MCR at Oxford, in turn, an adaption of a recipe in William "Cocktail Bill" Boothby's 1930 Swallows : World's Drinks And How To Mix Them.

ROSE
Gin . . . . . . . . ½ jigger
Kirschwasser . . . . . . . . ¼ jigger
Cherry Brandy . . . . . . . . ¼ jigger
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over and serve.

William Boothby, 1934

ROSE COCKTAIL. (FRENCH STYLE No. 2)
¼ Cherry Brandy.
¼ Kirsch.
½ Dry Gin.
Stir well and strain into cocktail glass.

Harry Craddock, The Savoy Cocktail Book, 1930

More cocktails by Jason E. Clapham

Nutrition:

One serving of Rose (French style) No. 2 contains 149 calories.

Alcohol content:

• 1.3 standard drinks
• 30.51% alc./vol. (61.02° proof)
• 18.3 grams of pure alcohol