While flipping through my Joy of Mixology drink recipe book, I stumbled across a cocktail that was allegedly invented back in the ’30s for a seminal bartending book — the English Rose. We’ve been in a bit of a rut of ginger-beer-and-rum drinks, so I was very excited to try something that the book said was from the “international sour” family. I also had the adorable hockey excuse of wanting to celebrate Paulie Martin’s 100th career point. You see, we’ve been calling Paulie an English Rose since seeing this hilarious, soft-focus Team USA picture of him:
Doesn’t he look like he should be sitting in the middle of some lush British manor house garden in a period romantic movie? Yes. Yes he does. So when he hit that milestone point it was time to knock back his namesake drink in his honor. The cocktail is made up of 2 parts gin, 1 part dry vermouth, 1 part apricot brandy, 1/3 part lemon juice and a splash of grenadine to taste. It’s served in a sugar-rimmed glass, and because we’re weenies, we had ours on the rocks.
Dude, these are so good. So. Good. Tart but still sweet, cold with still that nice bit of that smooth, warm finish, attractively blush, and just totally, completely delicious. Paulie’s not one for showy drinks-inspiring hockey feats of derring-do, so maybe we need to divorce this drink from its role as a PaulieMartinNation celebratory cocktail. Maybe we just need to have it every single day, morning, noon and night. I’m pretty sure Paulie does.