Rose Cocktail recipe
A delicate Parisian classic marrying dry vermouth, cherry eau-de-vie, and a touch of raspberry.
Method: Stir ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: Modern Classics
Ingredients
- 2 oz French dry vermouth (Chilled, such as Dolin or Noilly Prat)
- 1 oz Kirschwasser (Clear cherry eau-de-vie)
- 1 tsp Raspberry syrup (Rich 2:1 or natural artisan syrup)
- 1 dash Lemon bitters (Optional, to lift the aromatics)
How to make a Rose Cocktail
- Combine the French dry vermouth, Kirschwasser, and raspberry syrup in a mixing glass filled with ice.
- Stir thoroughly for 30 seconds to properly chill and slightly dilute the mixture.
- Strain the liquid into a chilled coupe or cocktail glass.
- Express the oils from a lemon peel over the surface and discard or garnish.
Garnish
Fresh citrus peel, if desired
Pro tip
Measure carefully, keep the dilution controlled, and serve Rose Cocktail as soon as it is cold and balanced.
History of the Rose Cocktail
Popularized in 1920s Paris—frequently attributed to bartender Johnny Mitta at the Chatham Hotel—the Rose cocktail emerged during an era captivated by elegant, lower-proof apéritifs. Over subsequent decades, the recipe experienced various misinterpretations involving grenadine or cherry brandy, but historical drink manuals point firmly to this subtle balance of dry white vermouth and cherry eau-de-vie.
Flavour profile
Boozy, Herbal
Variations
- Substitute cherry liqueur (like Maraschino) for the raspberry syrup for a drier, nuttier cherry profile. — A bartender's variation on the original.
- Use Calvados in place of half the Kirschwasser to lean into an apple-forward French profile. — A bartender's variation on the original.
- Add a barspoon of fresh grapefruit juice to sharpen the citrus backbone for an invigorating summer aperitif. — A bartender's variation on the original.
Practise making the Rose Cocktail in the free Virtual Bar game.