Garnish:
Lemon zest twist (expressed & discarded) & dried apricot half on rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Ketel One Vodka |
| 1 fl oz | Dry vermouth |
| 3/4 fl oz | Giffard Abricot du Roussillon liqueur |
| 1/2 fl oz | Rosso/rouge (sweet) vermouth |
| 2 dash | Boker's bitters |
Read about cocktail measures and measuring.
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 Lucius Beebe's 1946 The Stork Club Bar Book.
Czarina:
Lucius Beebe, 1946
1 oz. Vodka
¾ oz. apricot brandy
½ oz. French vermouth
½ oz. Italian vermouth
Shake and serve in 3 oz. cocktail glass.
Nutrition:
One serving of Czarina contains 167 calories.
Alcohol content:
- 1.5 standard drinks
- 21.2% alc./vol. (42.4° proof)
- 20.8 grams of pure alcohol
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