Rose No.3

Difford's Guide
Discerning Drinkers (7 ratings)

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
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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.)
1 Teaspoon Grenadine.
½ French Vermouth.
½ Kirsch.
Shake well and strain into cocktail glass.

Harry Craddock, 1930

Nutrition:

110 calories

Alcohol content:

  • 1.1 standard drinks
  • 17.5% alc./vol. (35° proof)
  • 14.9 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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Difford’s Guide to Cocktails Book 17th Edition image

Difford’s Guide to Cocktails Book 17th Edition

Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition

Buy it here
Easy Jigger image

Easy Jigger

The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

Buy it here
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