Bermuda Rose
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Bermuda Rose
Photographed in an Urban Bar Plain Retro Coupette 15cl
| 2 oz | Hayman's London Dry Gin |
| 1⁄2 oz | Luxardo Apricot Albicocca Liqueur |
| 1⁄4 oz | Monin Grenadine Syrup |
| 1⁄3 oz | Chilled water omit if using wet ice |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of apricot slice on rim.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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.
Nutrition:
One serving of Bermuda Rose contains 188 calories
Alcohol content:
- 1.5 standard drinks
- 23.23% alc./vol. (23.23° proof)
- 21.5 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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