rose (english style)

2/3 Gin (1 3/4 oz Bombay Dry)
1 dash Grenadine (1/4 oz)
1 dash Brandy (1/4 oz Pierre Ferrand Ambre Cognac)
2 dash French Vermouth (3/4 oz Noilly Prat Dry)

Stir with ice and strain into a cocktail glass; I added an orange twist.The second drink that I made two Sundays ago was the Rose (English Style) from Pioneers of Mixing at Elite Bars: 1903-1933. This Martini variation reminded me of the Atta Boy from The Savoy Cocktail Book with the addition of brandy. Here, the Rose greeted the senses with an orange, fruity, and juniper bouquet. Next, berry and orange notes on the sip blossomed into gin, brandy, and fruit flavors on the swallow. Overall, the Cognac helped to round out and provide depth to the fruity notes in the mix.