3/4 oz Combier Liqueur de Rose
1/2 oz Lemon Juice
1/4 oz Grenadine
Shake with ice, strain into a rocks glass, fill with crushed ice, garnish with mint sprigs, and add straws.
Tuesday, August 8, 2017
rose thorn
1 1/2 oz Hendrick's Gin
3/4 oz Combier Liqueur de Rose
1/2 oz Lemon Juice
1/4 oz Grenadine
Shake with ice, strain into a rocks glass, fill with crushed ice, garnish with mint sprigs, and add straws.
Two Wednesdays ago, I ventured to Downtown Crossing and began my evening at Yvonne's. At their library bar, I found a seat in front of bartender Tom Hardy and requested the Rose Thorn from the menu. Tom described how this recipe was created by bartender Bruno Prado. In the glass, the Rose Thorn offered up a mint bouquet to the nose that led into a fruity sip from the lemon and pomegranate notes. Next, the swallow gave forth gin and rose flavors with the latter coming across in the similar way as violet can in drinks.
3/4 oz Combier Liqueur de Rose
1/2 oz Lemon Juice
1/4 oz Grenadine
Shake with ice, strain into a rocks glass, fill with crushed ice, garnish with mint sprigs, and add straws.
Subscribe to:
Post Comments (Atom)
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
Posts
1 comment:
I had ordered the rose thorn at Yvonne's while I was visiting Boston. I really appreciate you posting the recipe here. My combier order was just delivered and I'm looking forward to trying this out on the weekend.
Post a Comment