Name: Oh Cecilie!
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Orange-red aperitivo; 22.5 ml Rosso/sweet vermouth; 7.5 ml Amer Picon; 1 dash Aromatic bitters

Oh Cecilie!
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Serve in an Old-fashioned glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
³⁄₄ oz	Bittersweet orange-red aperitivo
³⁄₄ oz	Strucchi Rosso Vermouth
¹⁄₄ oz	Amer Picon
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of grapefruit zest twist.
STIR all ingredients with ice.
STRAIN into ice-filled glass.
EXPRESS grapefruit zest twist over cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

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

Review:

A tasty Danish riff on the Negroni.

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History:

Created in 2010 by Carl Wrangel at the Oak Room, Copenhagen, Denmark and named after his girlfriend.

More cocktails by Carl Wrangel

Nutrition:

One serving of Oh Cecilie! contains 211 calories

Alcohol content:

1.5 standard drinks
21.2% alc./vol. (21.2° proof)
20.7 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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Calvin Grant

18th November 2024 at 05:09

Had to improvise witb excellent! results. Can't find that Amer Picon so I used Bigallet China-China Amer and for the vermouth, 15ml Cocchi Dopo Teatro Vermouth Amaro and 7.5ml Dolin Dry. Definitely making this again.

Jono Eshleman

29th April 2023 at 21:21

Lovely recipe- like a bitter Martinez. For my red Italian apertivo I have St.George Bruto Americano on hand, which is more bitter than Campari or Aperol. Therefore, I used 1/2oz in this recipe and it was still pleasantly bitter. Also Hay man’s Old Tom is my favorite mixing Gin, works beautifully here

Chris Brislawn

19th March 2023 at 03:13

Oh Cecilie! Do you really like it this sweet? I guess Carl would know. I cut the vermouth and Aperol back to 1/2 oz each and upped the gin to 2 oz and it was plenty sweet. Used Golden Moon's Amer Dit Picon since that's what I can get on this side of the Pond. Added a dash of Angostura orange bitters to complement the Picon. No grapefruit so used lemon zest. Very nice!

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