Comments on: Rose Cocktail (English) http://savoystomp.com/2009/11/18/rose-cocktail-english/ Stomping Through the Savoy Cocktail Book Fri, 28 Aug 2015 21:07:33 +0000 hourly 1 https://wordpress.org/?v=4.4.2 By: Party math is hard! + six other links - The Jolly Inebriate http://savoystomp.com/2009/11/18/rose-cocktail-english/comment-page-1/#comment-2561 Sun, 22 Nov 2009 04:46:36 +0000 http://underhill-lounge.flannestad.com/?p=5039#comment-2561 […] Underhill Lounge offers up slighty-different take on the Savoy Cocktail Book’s Rose Cocktail. Looks yummy to […]

]]>
By: Michael Lazar http://savoystomp.com/2009/11/18/rose-cocktail-english/comment-page-1/#comment-2558 Thu, 19 Nov 2009 17:00:40 +0000 http://underhill-lounge.flannestad.com/?p=5039#comment-2558 Erik: I’ll use my special glass frosting tool, natch. These were quite common in the bustling Icelandic cocktail scene of the 1840’s, before the whale blubber market collapsed. -Michael

]]>
By: erik_flannestad http://savoystomp.com/2009/11/18/rose-cocktail-english/comment-page-1/#comment-2553 Thu, 19 Nov 2009 07:10:56 +0000 http://underhill-lounge.flannestad.com/?p=5039#comment-2553 Indeed, I did frost the rim before. If you try frosting it after, be sure and let me know how it goes.

]]>
By: Michael Lazar http://savoystomp.com/2009/11/18/rose-cocktail-english/comment-page-1/#comment-2552 Thu, 19 Nov 2009 00:32:56 +0000 http://underhill-lounge.flannestad.com/?p=5039#comment-2552 Just to clarify: I assume you sugared the rim prior to pouring the cocktail into the glass and not afterword (as the instructions above would suggest)?

]]>