The days are longer, the skies are drier and the air is lighter. What’s your cocktail doing? Mine at the moment is reciprocating.
The Rose, a 1920’s Parisian creation by Johnny Mitta of the Hotel Chatham is the lightest of drinks, nice and dry with a long finish; just like the Pacific Northwest’s weather this Easter weekend (so far anyway).
The Rose’s cherries are a perfect example of what a garnish should do. All too often, garnishes are added to cocktails with little thought as to why they are being unceremoniously flung into the glass. I’ve always been of the mindset that if an ingredient doesn’t add anything to the drink, don’t use it: garnishes included.
The cherries in the Rose really pull this drink together, helping facilitate the flirtation between the vermouth and kirshwasser, keeping the resulting wet spot (in your glass that is) intertwined and connected. Bites of cherry in between sips draw this light airy cocktail into an extremely long finish.
Before you try this drink yourself, a word to the wise: maraschino cherries are no substitute. In fact, if you possess some of these radioactive abominations of nature throw them out post-haste, and get yourself to a specialty delicatessen (DeLaurenti’s in Seattle, Dean & Deluca in New York and California being some examples), and buy yourself some proper, brandied cherries. My current favorites are Griottine‘s, and as such I’ve used them for the Rose.
2 oz Noilly Prat dry vermouth
1 oz kirshwasser
1 bar spoon raspberry liqueur
stir with ice and strain into a chilled cocktail glass
garnish with 3 Griottine cherries (essential)