Similar Recipes

Widow's Kiss
The Widow's Kiss is a powerfully flavored mixture of the distinctive French apple brandy, Calvados, plus ample measures of yellow Chartreuse and Benedictine —French herbal liqueurs with a long monastic heritage. Tinged with Angostura, the Widow's Kiss is rich, heady and potent; with a crackling fire in front of you and one of these inside you, February doesn't stand a chance.
Jack Rose
This classic cocktail combines applejack with grenadine, lemon, and bitters.
The French Kiss
This simple drink proves that vermouth doesn't really need to be mixed with stronger stuff. The French Kiss is refreshing as an apertif or on a hot summer's day. Use French sweet vermouth if you really want to be true to the name.
Roses in the Snow Cocktail
The delicate aroma of roses is the star in this variation on a Gin Fizz cocktail.
Rosemary, Baby! from Prime Meats
In addition to being gorgeous, this punch has a delicate, fresh flavor: the sweetness from bourbon, honey, and sparkling wine is well-balanced by tart, fresh grapefruit and rosemary-laced Aperol.
Raspberry-Rose Sorbet with White Chocolate
This cheat's dessert is a five-minute knockoff of the great raspberry-rose sorbet from Berthillon in Paris.
Vermouth Cocktail
The Vermouth Cocktail illustrates the flavorful beauty of good vermouth, with just a little adornment. If you're prone to dismiss this drink out of hand because it's based on vermouth, then you're denying yourself the opportunity to see what the original fuss from the nineteenth century was all about.
Chrysanthemum
This classic drink, published in Hugo Ensslin's 1916 book, Recipes for Mixed Drinks has no gin or whiskey. Instead, dry vermouth is the main ingredient.
The Claridge
But while the Slope keeps me coming back to the magical interaction between rye whiskey, apricot brandy, and bitter vermouth, the Claridge keeps the stone fruit's appeal alive when it's mixed with gin and dry vermouth.
Rhubarb and Roses
Rhubarb is a noted ingredient in the Italian aperitif Aperol. Pairing Aperol with the rhubarb shrub really highlights this flavor note and lets the more savory side of rhubarb shine.

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The Rose

Rescued from a vintage bar menu by cocktail historian David Wondrich, the Rose enjoyed a brief flash of popularity at the Chatham Hotel in Paris in the 1920s. Good luck finding it since then, which is a shame; soft, floral, lightly sweet and with a titillating aroma from the cherry eau de vie, the Rose is an exercise in delicate decadence, a drink that, like the Widow's Kiss, can put the imbiber in a mindset from a completely different era.

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