Garnish:
Lemon juice and sugar rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 2/3 fl oz | Hayman's London Dry Gin |
1/2 fl oz | Luxardo Apricot Albicocca Liqueur |
1/2 fl oz | Strucchi Dry Vermouth |
1/6 fl oz | Lemon juice (freshly squeezed) |
1/12 fl oz | Grenadine/pomegranate syrup (2:1) |
Read about cocktail measures and measuring.
Review:
Rose-coloured, gin-laced apricot delicately dried with a little dry vermouth and lemon juice.
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)
Harry Craddock, 1930
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.
Nutrition:
One serving of Rose (English) contains 165 calories.
Alcohol content:
- 1.6 standard drinks
- 25.62% alc./vol. (51.24° proof)
- 22.4 grams of pure alcohol
Join the Discussion
... comment(s) for Rose (English)
You must log in to your account to make a comment.