Bermuda Rose
Gin, apricot and lime with a blush of grenadine. A pretty 1930s sour.
Shaken · Coupe · Medium · about 3 minutes · about 21% ABV
Ingredients
- 45 ml Gin
- 15 ml Apricot brandy liqueur
- 15 ml Fresh lime juice
- 7.5 ml Grenadine
- Lime wheel (garnish)
Method
- Chill the glass
- Pour 45 ml gin into the shaker
- Pour 15 ml apricot brandy liqueur into the shaker
- Add 15 ml fresh lime juice
- Pour 7.5 ml grenadine into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Real pomegranate grenadine tastes much better than the bright red kind.
About the Bermuda Rose
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Bermuda Rose FAQ
What's in a Bermuda Rose?
45 ml gin, 15 ml apricot brandy liqueur, 15 ml fresh lime juice, 7.5 ml grenadine, garnished with lime wheel.
How strong is a Bermuda Rose?
About 21% ABV once mixed with ice, which is 1.7 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Bermuda Rose?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Bermuda Rose in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
