Rescued from a vintage bar menu by cocktail historian David 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 the Widow's Kiss, can put the imbiber in a mindset from a completely different era.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
Time for a Drink: The Rose
About This Recipe
- 2 ounces dry vermouth
- 1 ounce kirsch (an unaged, unsweetened cherry brandy)
- 1 teaspoon raspberry syrup or Chambord
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.