1 oz (overfull) Castle & Key Dry Gin
0.5 oz (scant) Jack Rudy grenadine
0.5 oz (scant) fresh orange juice
Fill shaker half-full with cracked ice, shake 20-30 seconds, strain into cocktail glass, serve. — This recipe (the name has been taken for many differing recipes of various qualities) is first found in Straub 1913. The Savoy Cocktail Book (1930) attempts to gather most of these. What they all have in common is dry gin, and several of them, grenadine (being helpful for achieving the right color). The main division is English vs. French, the former being a kind of punch or blossom, the latter distinguished by having some kind of cherry ingredient (either kirsch or cherry brandy) along with something to weaken or sweeten (vermouth or grenadine). The English is reflected in our recipe in the punchlike mixture of succulent orange juice, grenadine for color and sweetening (shared with the French family of Roses) and gin, of course. The Savoy English recipe is a more complex punch: lemon, grenadine, apricot, dry vermouth, dry gin. The Old Waldorf Bar Days (1931) version is an outlier, simply 4:1 dry gin and Grand Marnier. The modern Rose adopted by the IBA shows that the French won out, and is traced back to McElhone’s recipe in Barflies and Cocktails (1931)—2/3 dry vermouth with a little kirschwasser and redcurrant syrup (generally replaced by grenadine today). Adding absinthe to our recipe makes it essentially a Monkey Gland, another of McElhone’s creations. Replacing grenadine with orange liqueur or sweet vermouth gives us an Orange Blossom. Here is an interesting survey of Rose cocktails.
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