Garnish:
Redcurrants, edible rose petal or Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 2 fl oz | Strucchi Dry Vermouth |
| 1/2 fl oz | Kirschwasser (cherry) eau-de-vie |
| 1/3 fl oz | Groseille (redcurrant) syrup |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Review:
Delicate, aromatic berry and orchard fruit - not too sweet.
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 (French style) No. 2 - gin, kirschwasser, and cherry brandy.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
ROSE COCKTAIL. (FRENCH STYLE No. 3.)
Harry Craddock, 1930
1 Teaspoon Grenadine.
½ French Vermouth.
½ Kirsch.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Rose No.3 contains 110 calories.
Alcohol content:
- 1 standard drinks
- 16.26% alc./vol. (32.52° proof)
- 13.8 grams of pure alcohol
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