Rose o Rosato 1.000

James M. Thresher for The Washington Post

Spirits Jun 9, 2010

The Rose was a popular cocktail in 1920s Paris, chronicled by Frank Meier (of Ritz Bar fame) in his "The Artistry of Mixing Drinks" (1936). The original version called for French dry vermouth, but this version calls for rosato vermouth, which is newly available in the United States from Martini. Of course, you can make it the traditional way, with Noilly Prat dry instead.

We found Martini Rosato at the Wine Specialist in Northwest Washington.

Servings: 1
  • Ice
  • 2 ounces rosato vermouth, preferably Martini brand
  • 1 ounce kirsch
  • 1 teaspoon store-bought or homemade raspberry syrup (see NOTE)
  • 1 preserved or maraschino cherry, for garnish (see related recipe)

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Fill a mixing glass halfway with ice. Add the vermouth, kirsch and raspberry syrup. Stir well, then strain into a chilled cocktail (martini) glass.

Garnish with the cherry.

NOTE: To make your own raspberry syrup, combine 2 cups fresh raspberries, 2 tablespoons sugar and 1 cup water in a medium, heavy-bottomed saucepan over medium heat. Cook for about 4 minutes, stirring, until the berries release their juices. Add 1 1/2 cups cold water and 1/2 teaspoon freshly squeezed lemon juice; mix well. Skim any foam that forms on the surface, then reduce the heat to medium-low and cook for 15 minutes, stirring occasionally. Use a cheesecloth-lined strainer to strain the mixture into a bowl, pressing to extract as much liquid as possible. Return the liquid to the saucepan and add 1 1/2 cups of sugar; increase the heat to medium and stir until the sugar has dissolved. Once the liquid bubbles at the edges, cook for 2 minutes to form a syrup. Remove from the heat and cool before serving or refrigerating for up to 3 weeks. This makes about 2 1/2 cups.

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Jason Wilson and Bonnie S. Benwick.

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