English Rose – The Fusion of Beauty and Florals. The rose holds a special place in England as its national flower, and it is only natural that it has become synonymous with the quintessential English beauty, intertwining the concepts of women and flowers.
The expression “English Rose” first emerged as an epithet for a type of stunning woman in the comical opera Merrie England (1902) by Basil Hood. Within the opera’s narrative, he painted a vivid picture of a garden wherein “women are the flowers” and in which “the sweetness blossom” is “the perfect English rose.” Over time, this expression became ingrained in popular culture, describing delicately captivating women blessed with fair, porcelain-like complexions, cheeks kissed by the wind, lips reminiscent of a gentle bite, entrancing green or blue eyes, and lustrous chestnut hair.
In the realm of roses themselves, the English Rose, also known as the Austin Rose, pays homage to renowned rose breeder David Austin. This class of roses seamlessly blends the timeless charm and fragrance of old garden roses with the enduring bloom cycle and expansive color palette of modern hybrid teas. Typically, English Roses manifest as robust shrubs, bearing abundant fragrant flowers that captivate admirers across the globe.
In the realm of mixology, the cocktail English Rose serves as a delightful embodiment of these dual aspects. It boasts an aromatic essence, gentle brightness, subtle sweetness, and a moderate strength, capturing the essence of both beauty and floral elegance.
My version of the English Rose cocktail is an inspired modification of the recipe found in Difford’s Guide, tailored to suit my personal taste and preferences.
Ingredients:
1 2/3 oz / 50 ml Dry Gin
3/4 oz / 22.5 ml Dry vermouth
1/4 oz / 7.5 ml Crème de Violette
1/4 oz / 7.5 ml Fresh Lemon Juice
1/2 bar spoon / 2.5 ml Grenadine
Process:
Shake all ingredients with ice and strain into a chilled glass.
Garnish – rose petal (optional)
Drinkware:
Cocktail glass
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