This evening (after a nine-hour day of home improvement shopping and clearing crap out of the garage) we made Dave Wondrich’s recent recommendation, the 1920s-era Rose cocktail, as featured in last week’s “Cocktailian” article. Oh my. It’s exquisite. You simply must try it.

We find this drink to be far superior when you use raspberry syrup made by either Smuckers or Knott’s Berry Farm. We like the Torani product, but it’s blown away by the jellymakers’ products.

The Rose
(Johnny Mitta, Chatham Hotel, Paris, 1920s)

2 ounces Noilly Prat dry vermouth.
1 ounce kirschwasser.
1 teaspoon raspberry syrup (or red currant syrup if you can find it).

Combine with cracked ice in a shaker or mixing glass. Stir for no less than 30 seconds. Strain into a cocktail glass.

No garnish specified, although I’d use a washed organic rose petal.

 

Yum yum yum!!