Chevalier Rose
- 02 NOV 2011
A simple twist on The Rose cocktail, a once forgotten classic now enjoying a renaissance period in Manhattan’s finest.
This cocktail recipe was created for a friend who now resides stateside, spending most of his time in cocktail bars such as Clover Club in Brooklyn (usually seat F14) or Dutch Kills in Queens.
Originally created in 1937, this is a dry, cherry-coloured drink which packs more of a punch than its appearance would suggest. Like the Clover Club, this drink calls for raspberry syrup, essentially a simple syrup which is simmered off with fresh raspberries then skimmed.
I added Sloe Gin in my twist, it takes away the dryness of the Kirsch and balances out the vermouth, giving it a slightly sweeter rather than bitter finish.
Take a large, clean beaker or mixing glass, fill it to the top with ice, and add the following -
25ml Sloe Gin
37.5ml Dry Vermouth
25ml Kirsch
20ml raspberry syrup
Stir the ingredients for around 30 seconds to make combine the ingredients and cool the drink down. Strain into a chilled glass and place a cherry in it. Smile!
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