Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Hayman's London Dry Gin |
| 1/2 fl oz | Kirschwasser (cherry) eau-de-vie |
| 1/2 fl oz | Heering Cherry Liqueur |
Review:
I've reduced the proportions of this cocktail by one-third as I believe, where such richly flavoured spirituous cocktails are concerned, less is more.
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 No. 3 - dry vermouth, kirschwasser, and groseille syrup.
History:
Adapted from a recipe by Jason E. Clapham at the St. Edward's MCR at Oxford, in turn, an adaption of a recipe in William "Cocktail Bill" Boothby's 1930 Swallows : World's Drinks And How To Mix Them.
ROSE
William Boothby, 1934
Gin . . . . . . . . ½ jigger
Kirschwasser . . . . . . . . ¼ jigger
Cherry Brandy . . . . . . . . ¼ jigger
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry, twist lemon peel over and serve.
ROSE COCKTAIL. (FRENCH STYLE No. 2)
Harry Craddock, The Savoy Cocktail Book, 1930
¼ Cherry Brandy.
¼ Kirsch.
½ Dry Gin.
Stir well and strain into cocktail glass.
Nutrition:
149 calories
Alcohol content:
- 1.4 standard drinks
- 32.08% alc./vol. (64.16° proof)
- 19.2 grams of pure alcohol
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