We think there’s no better time than now to treat yourself to a summer cocktail. What better spot to indulge in a craft libation than The Rose?
“It’s exciting to finally be getting back to a full capacity bar and live music on the weekends,” says Ryan Fitzgerald, the Rose’s Bar Manager. In addition to ramping up live music with DJs and a Sneaky Pete show at the Garter, Fitzgerald says they’ve been working on a new cocktail menu which will roll out later this summer. In addition to a brand new menu, the bar has been rolling out classic cocktails from years past, sure to stir up a little nostalgia when you pull up a seat at the bar. Here are three of summer favorites (including one late-summer sneak peak) from this classic Jackson locale.
Jackson Factor
The Rose brought this classic cocktail back from their 2014 menu, a rum and mezcal split base with grapefruit, pineapple and lime juice served over crushed ice. It’s incredibly refreshing one that Fitzgerald says is a great intro to mezcal. “The grapefruit and pineapple pair really well with the mezcal and it’s not overly smoky, which some people are apprehensive about.”
Swan Song
This summery cocktail is a tried and true favorite, a mix of vodka, Aperol, raspberry syrup, lemon and an absinthe rinse for aromatics. “It’s super popular, so we’re going to keep it on when we launch the new menu,” says Fitzgerald. “Plus, it gives us a reason to have raspberry syrup on hand which we love to experiment with.” The Swan Song is a great choice for those who gravitate towards vodka or Aperol, a well balanced drink to switch things up from a vodka soda or Aperol spritz.
Alpen Elixir
The Rose is excited to roll out this one later this summer, a génépi tonic with fresh lemon juice, house orange bitters, a bitter and berry blend made with strawberry and blueberry infused Campari, Aperol and tonic water. Génépi, while harder to find in the States, is a slightly savory liqueur from the Alps made with herbs and flowers from the high alpine. “The bitter and berry blend tones down the herbal taste of the génépi, while the lemon lightens everything up,” says Fitzgerald, who is looking forward to adding the Alpen Elixir to the menu in the next month or two.
Ingredients
- 1 ounce light rum
- 1/2 ounce mezcal
- 3/4 ounce fresh pineapple juice
- 3/4 ounce fresh grapefruit juice
- 3/4 ounce simple syrup
- 1/2 ounce lime juice
- Dash of Peychaud’s Bitters
- Grapefruit peel
Instructions
- Mix all ingredients with crushed ice and gently shake until it dissolves. Alternatively, use a standard shaker and pour over ice. Top with Peychaud’s Bitters and a grapefruit twist.
