Rose (English)

Difford’s Guide
Discerning Drinkers (14 ratings)

Serve in a Coupe glass

Ingredients:
1 23 oz Hayman's London Dry Gin
12 oz Luxardo Apricot Albicocca Liqueur
12 oz Strucchi Dry Vermouth
16 oz Lemon juice (freshly squeezed)
0.08 oz Monin Grenadine Syrup
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon juice and sugar rim.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

Rose-coloured, gin-laced apricot delicately dried with a little dry vermouth and lemon juice.

View readers' comments

Variant:

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 (French style) No. 2 - gin, kirschwasser, and cherry brandy.
Rose No. 3 - dry vermouth, kirschwasser, and groseille syrup.

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

ROSE COCKTAIL. (ENGLISH)
1 Dash Lemon Juice.
4 Dashes Grenadine.
¼ Apricot Brandy.
¼ French Vermouth.
½ Dry Gin.
Shake well and strain into cocktail glass. Frost edge of cocktail glass with castor sugar.

Harry Craddock, 1930

Nutrition:

One serving of Rose (English) contains 169 calories

Alcohol content:

  • 1.5 standard drinks
  • 23.37% alc./vol. (23.37° proof)
  • 20.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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John Hinojos’ Avatar John Hinojos
6th January 2023 at 01:39
Quite pleasing cocktail. The herbal of the gin is nicely enhanced by the apricot and vermouth. Perfect as an aperitif or after-dinner.