Garnish:
Apricot slice on rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Gin |
| 1/2 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1/4 fl oz | Grenadine/pomegranate syrup |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
Delicate, floral, and aromatic, it has a hint of sweetness but not to offend. Despite the lack of juice in this recipe, don't be tempted to stir rather than shake; this is classically a shaken cocktail, and it's all the better for it. At its best, drink whilst still cloudy from shaking.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (Revised Edition).
Bermuda Rose Cocktail
Victor Bergeron, Trader Vic's Bartender's Guide (Revised Edition), 1972
2 ounces gin
¾ ounce apricot brandy
2 dashes grenadine
Shake with ice cubes. Strain into chilled cocktail glass.
Alcohol content:
- 1.6 standard drinks
- 24.09% alc./vol. (48.18° proof)
- 22.3 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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