Rose (by Johnny Milta)
4.3 13 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of skewered Luxardo Maraschino Cherry.
Method
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 Garnish with skewered cherry.
Flavour profile
19.7% alc./vol. · 1.3 standard drinks · 143 calories
History
Salmon-pink and aromatic, with dry vermouth and kirsch, plus a blast of fruity redcurrant syrup.
According to Harry McElhone's 1922 Harry's ABC of mixing cocktails, this drink is credited to "Johny, Chatham Hotel Bar, Paris, 1919", referring to a bartender named Johnny Milta. David A. Embury's 1948 book, The Fine Art of Mixing Drinks, also discusses the "ROSE" cocktail, noting its popularity in Paris during the twenties and early thirties. Frank Meier, manager of the Ritz Bar in Paris for over thirty years, stated it was invented by Johnny Milta of the Chatham Bar in Paris. A 1929 compilation, Cocktails de Paris, published by La Maison de Cocktail of Paris, credits a slightly different formula to Albert of the Chatham. Embury presents several formulas, mentioning that the defining characteristic is the drink's rose color. He includes "No. 1 (original by Johnny Milta of the Chatham Bar)" with "1 part Kirsch, 2 parts Noilly Prat Vermouth, 1 teaspoon Raspberry Syrup to each drink," to be stirred and decorated with a cherry, suggesting improvement by using 1 part vermouth to 3 or 4 parts kirsch. "No. 2 (by Albert of the Chatham Bar)" is the same as No.1, but with an added teaspoon of cherry liqueur, with the same suggestions for improvement applying. The book also lists "ROSE" with "5/10 Gordon's dry gin, 3/10 Vermouth français Noilly, 2/10 Cherry Tocher, Servir avec une cerise" and another "ROSE" with "2/8 Kirsch, 4/8 Vermouth français, 1/8 Sirop de groseille, Servir avec une cerise Albert. du Chatam."
Also known as Fallen Rose · Created by Johnny Milta