Bermuda Rose
Ingredients
- 2 oz Tanqueray London Dry Gin
- 1⁄2 oz Luxardo Apricot Albicocca Liqueur
- 1⁄4 oz Monin Grenadine Syrup
- 1⁄3 oz Chilled water omit if using wet ice
Method
Glass:
Photographed in an Urban Bar Plain Retro Coupette 15cl
Method:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of apricot slice on rim.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Nutrition:
One serving of Bermuda Rose contains 188 calories
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (Revised Edition).
Review:
Delicate, floral, and aromatic, it has a hint of sweetness but not to offend. Despite the lack of juice in this recipe, don't be tempted to stir rather than shake; this is classically a shaken cocktail, and it's all the better for it. At its best, drink whilst still cloudy from shaking.
