The Rose Cocktail: A classic French aperitif from 1920s Paris

After the First World War, an irresistible tsunami of American cocktails and bar culture swept through Paris, though some citizens still clung to traditional aperitifs, such as the Vermouth Cassis (with or without soda water). Homegrown cocktails that combined the old school with the new also appeared, and chief among them was The Rose. Invented at the Chatham hotel on Rue Daunou, it became the charming star of the era known as ‘Les Années Folles,’ though the recipe never quite settled down. Sometimes gin replaced the kirsch or redcurrant syrup stepped in for cherry brandy, but invariably, the cocktail was

Invented at the Chatham hotel on Rue Daunou, it became the charming star of the era known as ‘Les Années Folles,’ though the recipe never quite settled down. Sometimes gin replaced the kirsch or redcurrant syrup stepped in for cherry brandy, but invariably, the cocktail was pink and almost always had a generous measure of dry white vermouth to give it a complex herbal heart.

A cocktail garnished with grapes against a blue and purple background

The Rose Cocktail

A classic French cocktail from the golden age of Parisian drinking culture, The Rose combines dry vermouth, kirsch and cherry brandy into an elegant aperitif with a delicate pink hue.

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Ingredients

ice
1½ oz kirsch
1½ oz Noilly Prat Vermouth
¾ oz cherry brandy
1 sprig red currants or brandied cherry for garnish (optional)

Instructions

Fill mixing glass with ice. Top with kirsch, Noilly Prat Vermouth and brandy. Stir to chill. Strain into coupe glass and garnish with red currants (if desired).

Keyword classic French cocktail, French aperitif, vermouth, vermouth cocktail