The Rose

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][1]. 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.

Rating: 3/5

Notes: Dolin is my default dry vermouth. You should be able to get it in a good wine shop.