Queen Elizabeth Wine

Difford's Guide

Serve in a

Coupe glass

Garnish:

Lime zest twist

How to make:

SHAKE all ingredients and fine strain into chilled glass.

1 1/2 fl oz Noilly Prat Extra Dry
1 fl oz Bénédictine D.O.M.
1/2 fl oz Lime juice (freshly squeezed)
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Review:

Zest lime and dry vermouth balance the rich herbal and saffron notes of Bénédictine liqueur.

Variant:

Queen Elizabeth

History:

Cocktail historian, David Wondrich, discovered this cocktail in an advertisement form Bénédictine liqueur published in the February 1935 edition of Esquire Magazine that reads "Here is the prize-winning recipe in a recent nation-wide cocktail contest."

The Queen Elizabeth was the winning cocktail in US cocktail competition organised by the liqueur brand. It was created the preceding year by Herbert L. Quick, then the head bartender at the Benjamin Franklin Hotel in Philadelphia. Herbert named his cocktail, not after any monarch, but after his wife, Elizabeth.

Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.

QUEEN ELIZABETH WINE
Cocktail Glass
Stir
1-1/2 oz dry vermouth
1/2 oz Benedictine
1/2 oz lemon (or lime) juice

Stanley M. Jones, 1977

Nutrition:

One serving of Queen Elizabeth Wine contains 140 calories.

Alcohol content:

  • 1.2 standard drinks
  • 18.01% alc./vol. (36.02° proof)
  • 16.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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