2 ounces gin
1/2 ounce sweet vermouth
1/2 ounces apricot brandy
grenadine to taste
Thursday, February 12, 2015
#29 Cocktail: Bermuda Rose
The recipe was adapted by Gaz Regan from a confusing 1950's recipe detailed by David Embury in his book. The drink is very smooth, the apricot brandy playing very well with the sweet vermouth covering the bitter taste of the gin. Be careful when you use the grenadine. I used 2 dashes and the drink is just perfect. A little more and the cocktail will be too sweet. Enjoy!
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