Rose Cocktail (English)
1 Dash Lemon Juice.
4 Dashes Grenadine. (1 Generous Bar Spoon Homemade Grenadine)
1/4 Apricot Brandy. (1/2 oz Rothman and Winter Blumme Marillen Apricot Eau de Vie)
1/4 French Vermouth. (1/2 oz Noilly Prat Original Dry Vermouth)
1/2 Dry Gin. (1 oz Plymouth Gin)
Shake well and strain into cocktail glass. Frost edge of cocktail glass with castor sugar.
OK, I cheated. While it is unclear whether this recipe should be made with Apricot Liqueur or Apricot Eau-de-Vie, I just couldn’t justify the sugar rim if I made it with Apricot Brandy. And boy is it good with Apricot Eau-de-Vie. Such a nice combination of flavors.
Just on the edge of tart with fruit coming from the grenadine and eau-de-vie. A balance near what you’d expect from a red wine like a Pinot, it is tart and dry enough that the sugar rim makes sense. Highly recommended, one of the tastier cocktails I’ve made in a while, despite the somewhat finicky measures and obscure ingredients.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Just to clarify: I assume you sugared the rim prior to pouring the cocktail into the glass and not afterword (as the instructions above would suggest)?
Indeed, I did frost the rim before. If you try frosting it after, be sure and let me know how it goes.
Erik: I’ll use my special glass frosting tool, natch. These were quite common in the bustling Icelandic cocktail scene of the 1840′s, before the whale blubber market collapsed. -Michael
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