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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 21:33
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.
21st December at 07:11
Please click "Groseille (redcurrant) syrup" in the recipe above for a page on groseille syrup, including instructions on how to make.
21st December at 17:14
Yes, and that's a great recipe. It's very difficult to find red currant juice or even fresh red currants in the United States. I understand back in the early 20th century, the US banned red currant imports due to a blight. Though that ban has lifted, the awareness and popularity of red currants is virtually nonexistent here. I have tried to order red currant syrup from Europe, but it is prohibitively expensive. I guess the next step is to try and find some seeds and grow my own. :)