Bermudiana Rose

Today we explore one interesting old cocktail with my favorite autumn spirit – gin. This cocktail has two similar name – Bermudiana Rose (in English cocktail books like Cafe Royal Cocktail Book by W.J. Tarling, 1937 or Cocktails and Mixed Drinks by Anthony Hogg, 1979) or Bermuda Rose (in American cocktail books like The Craft of the Cocktail by Dale DeGroff, 2002).

At the heart of the Bermudiana Rose Cocktail are classic composition of gin and apricot brandy. Actually apricot brandy is not a brandy, it is so sweet apricot flavored liqueur. The composition of gin and apricot brandy we can found in some famous London Cocktail like Paradise, Claridge orGolden Dawn.

The Bermudiana Rose Cocktail (Коктейль Бермудская Роза)

Bermudiana Rose

30 ml gin
15 ml apricot brandy
15 ml grenadine
15 ml fresh lemon juice
Shake. Cocktail glass.

The Bermudiana Rose Cocktail has bright appearance and taste with palate of apricot and gin botanicals. It is interesting old evening drink.

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The Paradise Cocktail was invented by Harry Craddock and it is a pure classic. This cocktail has absolutely classic composition – gin as main alcohol, apricot brandy (actually is not a brandy, it is sweet fruit liqueur) as sweetener and orange juice as diluent.

This recipe was found on The Pocket Bar Book by Mickhael Jackson (this recipe is so similar to the IBA-version).

The Paradise Cocktail (Коктейль Парадиз (Рай))


45 ml gin
30 ml apricot brandy
30 ml fresh orange juice
Shake. Serve in cocktail glass and garnish with a thin orange wedge.

I use Gordons London Dry Gin (47%) (or Befeater London Dry Gin (47%)) and liqueur BOLS Apricot. The Paradise Cocktail is admirable drink. It has smooth and sweet fruit taste with light bitternes in aftertaste.

The Paradise Cocktail with Nannerl Apricot liqueur bottle (Коктейль Рай и бутылочка ликера Nannerl)

Extremely interesting results was obtained with apricot liqueur by Nannerl. This austrian liqueurs are very natural and has very organic taste. The Paradise Cocktail made with Nannerl Apricot Liqueur and Bombay Sapphire Gin has great sweet and fruit palate.

Also I prepare this cocktail with liqueur DK Apricot brandy. This liqueur has very artificial taste. Actually it is bad choice for this cocktail.

On my Favorite CocktailDB I found next recipe of the Paradise Cocktail. It seems that it is version from The Savoy Cocktail Book by Harry Craddock.

The Paradise Cocktail with orange (Коктейль Рай и апельсин)


45 ml gin
20 ml apricot-brandy
20 ml fresh orange juice
1 dash fresh lemon juice
Shake. Cocktail glass.

This version is so similar the above. If you use good gin (like Bombay Sapphire), good liqueur (like BOLS) and fresh-squeezed orange juice from ripe, fresh fruit you obtain great cocktail with fresh and right taste.

This modern version of the Paradise Cocktail I found in The Craft of the Cocktail by Dale DeGroff.

The Paradise Cocktail garnished with flammed orange peel (Коктейль Рай украшенный обожженной кожурой апельсина)

Paradise (Dale`s DeGroff ver.)

60 ml gin
20 ml apricot-brandy
20 ml fresh orange juice
2 dash orange bitter
Shake. Cocktail glass. Garnish with a flamed orange peel.

This cocktail is very aromatic. It has so compose and piquant taste.

Gauguins Breakfast

The Gauguins Breakfast Cocktail (by Cindy Renzi, Vice presidente of French Culinary Institute, New York City, USA) was found on The King of Cocktails site. Great name has strange post-impressionist cue. Breakfast sounds like somewhat from Edouard Manet, not Gauguin… But passion fruit in compositions corresponds to polynesian period of Gauguin :)

The Gauguins Breakfast Cocktail (Коктейль Завтрак Гогена)

Gauguins Breakfast

30 ml white rum
30 ml dark rum
15 ml passion fruit surup
15 ml apricot liqueur
60 ml pineapple juice
60 ml cranberry juice
Shake all ingredients with ice, strain in to hurricane glass and garnish with fresh fruit.