The Bermuda Rose is adaptation of a 1950s recipe, from mixology legend gaz regan. Although his recipe in The Joy of Mixology called for “apricot brandy,” which we use as a term for dry, unsweet eau-de-vie-type spirits, it almost certainly meant the sweet, syrupy stuff that we call “apricot liqueur.”
- 2 parts Gin
- ½ part Sweet vermouth
- ½ part Apricot liqueur
- 1 splash Grenadine
Shake with ice and strain into a chilled cocktail glass.
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- The Joy of Mixology by Gary Regan