The Rose Recipe

Let's get this weekend started right. Here's a cocktail from Paul Clarke to 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 for Valentine's Day. Unlike its floral namesake, however, this Rose is best enjoyed in quantities of fewer than a dozen.

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.

Recipe Details

The Rose Recipe

Prep 5 mins
Total 5 mins
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Ingredients

  • 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 Prat works well, and is only marginally more expensive than lesser brands), and a good bottle of kirsch: Trimbach and Clear Creek are both excellent options.

Nutrition Facts (per serving)
171 Calories
0g Fat
11g Carbs
0g Protein
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Nutrition Facts
Amount per serving
Calories 171
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 0%
Total Sugars 5g
Protein 0g
Vitamin C 0mg 2%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 57mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)