Western Rose Cocktail
1 Dash Lemon Juice. (1 dash Lemon Juice)
1/4 French Vermouth. (1/2 oz Noilly Prat Dry)
1/4 Apricot Brandy. (1/8 oz Brizard Apry, 1/8 oz Blumme Marillen)
1/2 Dry Gin. (1 oz North Shore No. 6)
Shake well and strain into cocktail glass.
Along the lines of the English Rose Cocktail, but with only Apricot Brandy and no Grenadine.
I’ve been out of Rothman & Winter Apricot for a while now, and kind of feel like my Brizard Apry has probably seen better days. I mean, it probably has been open for 4 years now. Whatever fruity youthfulness it might have had, are probably gone.
I figured one way to get back in the direction of the Rothman & Winter would be to use some Apricot Eau-de-Vie in this, instead of all liqueur.
Between the Vermouth, Gin, and aging apricot liqueur, this skates on the edge of some sort of children’s medicine. Not sure how to exactly move forward with this not entirely successful experiment.
There’s the direction of Julie Reiner’s Gin Blossom, using Bianco/Blanc Vermouth and no lemon.
From a recipe by Julie Reiner, Clover Club, Brooklyn, and Flatiron Lounge, New York,
45 ml (1.5 oz) Plymouth Gin
22.5 ml (.75 oz) Martini Bianco
22.5 ml (.75 oz) Blume Apricot Eau de Vie
2 dashes Orange Bitters
1 Lemon twist, as garnish
Stir over ice and strain into a cocktail glass. Add the garnish.
A lovely cocktail.
3/4 oz Peach Eau-de-Vie,
3/4 oz Dry Vermouth,
3/4 oz DryGin
Stir, Strain. Orange Peel.
They are all a tad finicky, with their dashes of this or that, very much the sort of cocktail I enjoy rocking, but other bartenders probably hate. Anyway, something about the Western Rose just didn’t quite do it for me. Either the Judgette or the Gin Blossom would be preferable.
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.