What makes this the French version of the Rose is the use of currant as the sweetener. There are two versions of the Rose that came out of France in the late 1920s. The version in this app comes from the 1929 French cocktail book “Cocktails de Paris” by Georges Gabriel Thenon. The other is from “ABC of Mixing Cocktails” by Harry MacElhone of Harry’s New York Bar in Paris.
All Rose cocktails have the same structure. One part cherry brandy, two parts French vermouth, and 1 part some sweet red fruity liquid. In the French version of the Rose, the sweet red fruit is currant, but Cocktails de Paris uses currant liqueur, and ABC of Mixing uses currant syrup. ABC of Mixing Cocktails credits Johnny Milta from the Chatham bar in Paris for inventing this cocktail, as does David A. Embury from “The Fine Art of Mixing Drinks.”
Although if you look at the recipe in Embury’s book, he claims the French one uses raspberry syrup, they use currant if you look at Thenon and MacElhone’s books. So who the hell knows what the truth is? They were all probably drunk or on drugs while they worked the bar.
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Rose (Currant Version)
Course: DrinksCuisine: French1
servings156
kcal25%
3
minutesLearn how to make the Rose cocktail.
Ingredients
2 tsp
- Cherry Liqueur
2 oz
- Dry Vermouth
1 oz
- Kirschwasser
Directions
- Add Ice To Mixing Glass. Combine all ingredients in the mixing glass.
- Stir the ingredients for 20 – 30 seconds to properly chill and dilute the drink.
- Strain into glass.
Notes
- Tools Used: Jigger, Bar Spoon, Mixing Glass
- Serving Glass: Coupe Glass
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