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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
Clarence Castillo
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 2025 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 2025 at 07:11
Please click "Groseille (redcurrant) syrup" in the recipe above for a page on groseille syrup, including instructions on how to make.