Rose (by Albert of the Chatham Bar)
3.9 3 ratings
Ingredients
How to make
Serve in a coupe glass
- 1 STIR all ingredients with ice and strain into chilled glass.
Flavour profile
19.3% alc./vol. · 1.1 standard drinks · 128 calories
History
A drink based on dry vermouth with fruity cherry and redcurrant notes.
The Rose cocktail, a favorite in Paris from the 1920s through the early 1930s, draws its origins from the Chatham Bar. Frank Meier, who managed the Ritz Bar in Paris for over thirty years, attributed its invention to Johhny Milta of the Chatham Bar. A 1929 compilation titled Cocktails de Paris, published by La Maison de Cocktail in Paris, credits a slightly different formulation to Albert of the Chatham Bar. This drink is also mentioned in David A. Embury's 1948 book, The Fine Art of Mixing Drinks. Numerous other variations exist, both French and American, but the defining characteristic across all is the cocktail's rose hue, distinguishing it from drinks like the Morning Rose. The original recipe by Johnny Milta of the Chatham Bar calls for 1 part Kirsch, 2 parts Noilly Prat Vermouth, and 1 teaspoon of Raspberry Syrup per drink, to be stirred and garnished with a cherry. It is noted that this drink could be enhanced by using a 1:3 or 1:4 ratio of vermouth to kirsch. A second version, attributed to Albert of the Chatham Bar, mirrors the first but includes an additional teaspoon of cherry liqueur per drink. The suggestion for improving the balance of kirsch to vermouth also applies to this variation. Another formulation, labeled "ROSE" and featuring "5/10 Gordon's dry gin, 3/10 Vermouth français Noilly, 2/10 Cherry Tocher," is presented with the instruction "Servir avec une cerise." A final recipe, signed "Albert. du Chatam." and also titled "ROSE," lists "2/8 Kirsch, 4/8 Vermouth français, 1/8 Sirop de groseille," with the serving suggestion "Servir avec une cerise."