Rose

Paris in a pink petal.

Dry vermouth and kirsch, tinted with a touch of redcurrant syrup, stirred and served up. Dry, gently fruity and softly pink, it was the signature cocktail of Belle Époque and 1920s Paris.

Aperitif
Stirred

Glass: Cocktail glass
Method: Stirred
Strength: Medium
Time: 3 min
Difficulty: Easy
Ice: No ice

Ingredients

Servings 1

Garnish

Maraschino cherry

Proportions

How to make

Chill a cocktail glass.
Fill a mixing glass with ice.
Pour the dry vermouth.
Add the kirsch.
Add the redcurrant syrup.
Stir until well chilled.
Strain into the chilled glass.
Garnish with a cherry on a pick.

The story

Origins

DocumentedOrigin attested by written sources of the time.

The Rose is credited to Giovanni 'Johnny' Mitta (also spelled Milta), the Italian head bartender of the Chatham Bar on Rue Daunou, in the American quarter of Paris. According to the Oxford Companion it was in print as early as 1910, while Harry McElhone, in his 1922 recipe book, credits it to 'Johny, Chatham Hotel Bar, Paris, 1919'. Frank Meier of the Ritz also credited Mitta with its invention, as David Embury reported in 1948. From the Belle Époque to the Second World War it was the quintessential Parisian drink, with many variations: Albert, Mitta's colleague, added cherry brandy, Santos added gin. The name comes from its pink colour; some suggest a nod to Coty's La Rose Jacqueminot perfume.

Sources (7)

Oxford Companion to Spirits & Cocktails — Rose (opens in a new tab) recipe and history
Difford's Guide — Rose (by Johnny Milta) (opens in a new tab) recipe and history
Cocktail Kingdom Library — Rose (opens in a new tab) recipe and history
Wikipedia — List of IBA official cocktails (opens in a new tab) recipe
IBA — All cocktails, page 4 (opens in a new tab) recipe
Wikipedia — Rose (cocktail) (opens in a new tab) recipe
Difford's Guide — Rose (by Albert of the Chatham Bar) (opens in a new tab) history

Taste profile

Dry: 4 out of 5
Herbal: 2 out of 5
Fruity: 2 out of 5
Sweet: 1 out of 5