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Rose (by Johnny Milta)
Salmon-pink and wonderfully aromatic with dry vermouth and kirsch with a blast pf fruity redcurrant syrup
Reg and Rog
20th December at 21:34
This is a really sophisticated cocktail. I have used red currant jelly which I dissolve into the kirsch. But David Embury's raspberry substitution works nicely too.
20th March 2023 at 00:18
This is an outstanding aperitif. Simple and the three ingredients blend together perfectly. Nicely dry, boozy, and very flavourful.
18th June 2022 at 01:59
This was a revelation. Now I finally know what to do with Kirschwasser. The basic template here with Kirschwasser playing a supporting role to vermouth in a lower ABV cocktail provides endless possibilities for improvisation. I used homemade grenadine instead of groseille syrup because that is hard to come by in the USA.
20th December at 21:33
If you can find red currant jelly that is only made with red currant juice and sugar (obviously there will be pectin), try dissolving that in the kirsch by stirring. Then add the vermouth and ice. Stir that and strain through a fine strainer. Also, David Embury's substitution of raspberry syrup works very well too.