2 Dashes Grenadine. (Bar Spoon Homemade Grenadine)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Dry Gin. (1 1/2 oz Beefeater’s Gin)
Shake well and strain into a cocktail glass. Squeeze lemon peel on top.
For some reason, I just felt like going with the actual instructions for a change and shaking this.
Only a very, very slight difference from the preceding “Rose Cocktail (French Style No. 1)”, I can’t say the Roselyn is exactly anything ground breaking. Another slightly sweetened and en-pinkened Dry Martini. Not that there is anything wrong with that, per se. It’s just if you’re going to go around pinkening Martinis, doing it with Peychaud’s or Angostura Bitters would be a lot more flavorful than grenadine.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.