Rose (by Albert of the Chatham Bar)

Serve in a

Photographed in a

Garnish:

Skewered Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice & strain into chilled glass.

Review:

Based on dry vermouth with fruity cherry and redcurrant.

Variant:

Rose by Johnny Milta of the Chatham Bar

History:

Adapted from a recipe created by "Albert" of the Chatham Bar featured in the 1929 book, Cocktails de Paris and also in David A. Embury's 1948 The Fine Art of Mixing Drinks.

ROSE
Here is a cocktail that was highly popular in Paris during the twenties and the early thirties. My good friend, Frank Meier, for thirty-odd years the manager of the Ritz Bar in Paris, states that it was invented by Johhny Milta of the Chatham Bar in Paris. In a compilation called Cocktails de Paris, published by La Maison de Cocktail of Paris in 1929, a slightly different formula is credited to Albert of the Chatham. There are also several other formulas, both French and American. The distinguishing feature of all the recipes, of course, is the rose colour of the drink. (Compare the Morning Rose.) Here are several of the various formulas.

No. 1 (original by Johnny Milta of the Chatham Bar)
1 part Kirsch
2 parts Noilly Prat Vermouth
1 teaspoon Raspberry Syrup to each drink
Stir. Decorate with a cherry. This drink can be greatly improved by using 1 part vermouth to 3 or 4 parts kirsch.

No. 2 (by Albert of the Chatham Bar) Same as No.1, but with the addition of a teaspoon of cherry liqueur to each drink. The comments with respect to improving No. 1 apply equally to No. 2.

David A. Embury, 1948

ROSE
5/10 Gordon's dry gin
3/10 Vermouth français Noilly
2/10 Cherry Tocher
Servir avec une cerise

ROSE
2/8 Kirsch
4/8 Vermouth français
1/8 Sirop de groseille
Servir avec une cerise
Albert. du Chatam.

Cocktails de Paris, 1929

Nutrition:

One serving of Rose (by Albert of the Chatham Bar) contains 116 calories.

Alcohol content:

• 1.1 standard drinks
• 19.76% alc./vol. (39.52° proof)
• 15.3 grams of pure alcohol