I counted four cocktails in the list that call for raspberry syrup as an ingredient. In the Resource Guide section of the book, Dr. Cocktail recommends using Smucker’s Red Raspberry Syrup. Mine finally arrived so I present The Rose:
- 2 ounces dry French vermouth
- 1 ounce kirschwasser
- 1 teaspoon raspberry syrup
Shake in an iced cocktail shaker and strain into a chilled cocktail glass. Garnish with a maraschino cherry.
This cocktail originates from the Chatham Hotel in Paris, circa 1920. I am learning that many vintage cocktails were rather small portions, and last night I was just in the mood for a small sip of something so I chose this one.
It’s sweet. It’s real sweet. Almost like a dessert drink. I liked it but Andrea found it too cloying. It did turn out a beautiful rose color, however, and I liked the way mine looked even better than the picture in the book. It was a nice change of pace from the strong rye drinks I’ve been making but I would have to be in a particular mood to make it again.
Notes: Dolin is my default dry vermouth. You should be able to get it in a good wine shop.