Name: Czarina
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Vodka; 30 ml Dry vermouth; 22.5 ml Apricot liqueur; 15 ml Rosso/sweet vermouth; 2 dash Boker's bitters

Czarina
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Photographed in a ZigZag Coupe

Ingredients:
1 oz	Ketel One Vodka
1 oz	Strucchi Dry Vermouth
³⁄₄ oz	Luxardo Apricot Albicocca Liqueur
¹⁄₂ oz	Strucchi Rosso Vermouth
2 dash	Boker's bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist (expressed & discarded) & dried apricot half on rim.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Dry vermouth, Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Vodka-laced apricot with vermouth contributing herbal complexity.

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History:

The Czarina cocktail is first mentioned in the "supplementary list" of cocktails in William James "Billy" Tarling's 1937 Café Royal Bar Book. Sadly, as he says in the book, "space forbids giving the recipes," so all we know is that a cocktail of that name was being made in 1937.

A recipe for the Czarina first appears in the 1943 book Cocktail Digest by Oscar Haimo of the Hotel Pierre in New York City, and then in Lucius Beebe's 1946 The Stork Club Bar Book.

CZARINA COCKTAIL
1 oz. Vodka
¾ oz. Apricot Brandy
½ oz. French Vermouth
½ oz. Italian Vermouth
Shake.
Oscar Haimo, Cocktail-Digest, 1943

Czarina:
1 oz. Vodka
¾ oz. apricot brandy
½ oz. French vermouth
½ oz. Italian vermouth
Shake and serve in 3 oz. cocktail glass.
Lucius Beebe, 1946

Nutrition:

One serving of Czarina contains 174 calories

Alcohol content:

1.5 standard drinks
21.52% alc./vol. (21.52° proof)
21.1 grams of pure alcohol

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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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John CARR

29th September 2024 at 14:26

Redolent of old world sophistication and seductive charm. Like opening grandmama’s trinket chest to find it concealing a faberge jewel. I initially misread and shook, but the stir permits the full gamut of sweet, fruity, herbal and bitter ingredients to the palate. Had to improvise garnish, so moistened the rim with a lemon wedge, which was not unbecoming. Recommended, particularly on occasions of fin de siècle ennui 😉