Serve inCoupe glass
Skewered Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
|2 fl oz||Dry vermouth|
|1 fl oz||Kirschwasser (cherry) eau-de-vie|
|1/6 fl oz||Groseille (redcurrant) syrup|
Salmon-pink and wonderfully aromatic with dry vermouth and kirsch with a blast pf fruity redcurrant syrup.
Harry McElhone's 1922 Harry's ABC of mixing cocktails credits this cocktail to "Johny, Chatham Hotel Bar, Paris, 1919" and is referring to a bartender called Johnny Milta.
This recipe is adapted from David A. Embury's 1948 The Fine Art of Mixing Drinks.
ROSEDavid A. Embury, 1948
Here is a cocktail that was highly popular in Paris during the twenties and the early thirties. My good friend, Frank Meier, for thirty-odd years the manager of the Ritz Bar in Paris, states that it was invented by Johhny Milta of the Chatham Bar in Paris. In a compilation called Cocktails de Paris, published by La Maison de Cocktail of Paris in 1929, a slightly different formula is credited to Albert of the Chatham. There are also several other formulas, both French and American. The distinguishing feature of all the recipes, of course, is the rose colour of the drink. (Compare the Morning Rose.) Here are several of the various formulas.
No. 1 (original by Johnny Milta of the Chatham Bar)
1 part Kirsch
2 parts Noilly Prat Vermouth
1 teaspoon Raspberry Syrup to each drink
Stir. Decorate with a cherry. This drink can be greatly improved by using 1 part vermouth to 3 or 4 parts kirsch.
No. 2 (by Albert of the Chatham Bar) Same as No.1, but with the addition of a teaspoon of cherry liqueur to each drink. The comments with respect to improving No. 1 apply equally to No. 2.
ROSECocktails de Paris, 1929
5/10 Gordon's dry gin
3/10 Vermouth français Noilly
2/10 Cherry Tocher
Servir avec une cerise
4/8 Vermouth français
1/8 Sirop de groseille
Servir avec une cerise
Albert. du Chatam.
- 1.4 standard drinks
- 20.07% alc./vol. (40.14° proof)
- 19.1 grams of pure alcohol
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