Sipping a Western Rose is a bit like travelling back in time. Back to a time when dusty-tasting cocktails were served in sawdust-filled saloons; back to a time when various vile-tasting alcohols were used to disguise the taste of even worse tasting alcohol; back to a time before better cocktails were invented. Yeah, it’s not that great. Kind of like a martini that went wrong; not apricotty enough to be light and fruity, not gin-ny enough to be a good stiff drink. Bah. There is a way to save it, though – see ‘But wait, there’s more’ below.
45ml dry gin
25ml apricot brandy
25ml dry vermouth
dash fresh lemon juice
Half-fill a mixing glass with ice. Add all ingredients and stir until well-chilled. Strain into a chilled cocktail glass and serve.
DEGREE OF DIFFICULTY
Making it’s easy. Drinking it’s kinda hard, cause it’s not that nice. See ‘But wait, there’s more’ for how to improve this drink.
This version of the Western Rose is in The Cocktail Bible by Steve Quirk (New Holland Press, 2010).
BUT WAIT, THERE’S MORE
As I said, the above recipe makes a dry, somehow dusty tasting thing that reminds me of what a grandma would have drunk in the 1970s and that I would not bother making again. I was determined to drink this one, though, if only so as not to waste the gin. And so, in an attempt to improve the beverage, I added 15ml Cointreau, resulting in a not unpleasant marmalade flavour. As 52 Cocktails CTO said, ‘Now it’s like a breakfast martini – just serve it with hot buttered toast.’
Martinis at breakfast? Now that’s something worth time-travelling for…