Run a lemon wedge around the rim of a chilled cocktail glass, then dip the rim into powdered sugar to coat evenly. Set aside.
Combine the gin, apricot liqueur, dry vermouth, grenadine, and lemon juice in a cocktail shaker.
Fill the shaker with ice and shake vigorously for 10–12 seconds.
Double-strain into the prepared sugar-rimmed cocktail glass.
Garnish with a maraschino cherry resting on the rim or dropped into the glass. Serve immediately.
The sugar-frosted rim is a signature touch of the English Rose - use superfine or powdered sugar rather than granulated for an even, delicate crust that doesn't overwhelm the sip. Equal-parts ratios make this cocktail easy to scale for batch service at garden parties.
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