The Rose Recipe

By
Paul Clarke
Paul Clarke
Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails forImbibemagazine. He lives in Seattle, where he works as a writer and magazine editor.
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Updated Aug. 09, 2018

Let's get this weekend started right. Here's a cocktail fromPaul Clarketo kick things off. Need more than one? That kinda week, eh?Here you go.Cheers!

This cocktail has a name, appearance and elegant flavor well suited forValentine's Day. Unlike its floral namesake, however, thisRoseis best enjoyed in quantities of fewer than a dozen.

Rescued from a vintage bar menu by cocktail historianDavid Wondrich, the Rose enjoyed a brief flash of popularity at the Chatham Hotel in Paris in the 1920s. Good luck finding it since then, which is a shame; soft, floral, lightly sweet and with a titillating aroma from the cherry eau de vie, the Rose is an exercise in delicate decadence, a drink that, like theWidow's Kiss, can put the imbiber in a mindset from a completely different era.

Recipe Details

The Rose Recipe

Prep5 mins
Total5 mins

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  • 2 ounces dry vermouth
  • 1 ounce kirsch (an unaged, unsweetened cherry brandy)
  • 1 teaspoon raspberry syrup or Chambord

Directions

  1. Pour ingredients into a mixing glass and fill with ice. Stir briskly for 30 seconds and strain into chilled cocktail glass. Garnish with a cherry or – go for broke – an unsprayed rose petal.

  2. As with any cocktail, quality counts; be sure you use a freshly opened bottle of decent vermouth (Noilly Pratworks well, and is only marginally more expensive than lesser brands), and a good bottle of kirsch: Trimbach andClear Creekare both excellent options.