Name: Chorus Girl
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 15 ml Rosso/sweet vermouth; 7.5 ml Americano bianco; 5 ml Cherry brandy; 5 ml Rosolio Bergamotto; 4 drop Chocolate bitters

Chorus Girl
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Photographed in an Urban Bar Freddo Nick & Nora Glass

Ingredients:
2 oz	Hayman's London Dry Gin
¹⁄₂ oz	Strucchi Rosso Vermouth
¹⁄₄ oz	Americano bianco
¹⁄₆ oz	Heering Cherry Liqueur
¹⁄₆ oz	Italicus liqueur
4 drop	Chocolate bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of rose petal..
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Float rose petal.

Allergens:

Recipe contains the following allergens:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Jason Clapham, the creator of this tasty aperitivo, considers the Chorus Girl "A far more decadent drink than its prehistoric ancestor, the Martinez." I don't dispute his evaluation.

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History:

Adapted from a recipe created in 2023 by Jason E. Clapham of Clapham Cocktails, Oxford, England. Originally made with Cocchi Storico Vermouth di Torino Rosso vermouth.

More cocktails by Jason E. Clapham

Nutrition:

One serving of Chorus Girl contains 198 calories

Alcohol content:

1.7 standard drinks
25.99% alc./vol. (25.99° proof)
24.1 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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John CARR

14th December 2024 at 22:32

I notice that Jason recommends to use cocchi dopo Teatro if available - as per his personal entry on DG for this recipe.

John CARR

17th November 2024 at 13:15

Hi Simon, the computer has produced an unhappy combination at How to make no. 2 here.

Simon Difford

18th November 2024 at 07:10

Thanks, John. Now corrected. It's going to take me a few weeks to complete the change to the steps in the method for all recipes. Monster job but worth the pain.

1 reply

Jeffrey Moore

15th November 2024 at 05:41

Lovely cocktail. Really nice gin sipper. Complex, but easy drinking. Crisp & clean gin botanicals, fruit, slightest bitter from both Cocchi Americano, then chocolate on the finish from bitters & my Cocchi Torino as well. Rounded, balanced cocktail plan to revisit.

Wilfred

21st September 2024 at 05:36

Clapham's directions call for this drink to be stirred and not shaken. I agree with him, it tastes significantly better when the drink was a bit warmer.

https://www.instagram.com/p/CeN8DKhMnom/?igsh=Z2Y4ODEwYnRnaml5

Simon Difford

21st September 2024 at 09:23

Sorry. Now corrected with instruction to stir rather than shake.

John CARR

12th July 2024 at 14:05

Been hanging out for a while for this until I had all the ingredients. Since Canberra is in its winter sticks, subbed camellia petals for rose, otherwise to spec. Supremely well balanced and nuanced. Initial flavour is floral, delicate and ‘feminine’, then the richness and darker notes emerge. Brilliant balance of herbal, sweet, dry, rich and fruity.

John CARR

3rd April 2024 at 09:49

Can I clarify what’s being called for with vermouth Di Torino? Any Rosso/sweet vermouth, or should it be a more full bodied kind? I use Dolin rouge as my standard sweet vermouth.

Simon Difford

3rd April 2024 at 10:53

This vermouth category is intended to represent a style of rosso vermouth that's a bit more full-bodied than Dolin Rouge. However, if that's what you have, then I'd give it a go.

2 replies

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