| 2 1/2 fl oz | Strucchi Dry Vermouth |
| 3/4 fl oz | Luxardo Maraschino liqueur |
| 3 dash | La Fée Parisienne absinthe |
| 2 dash | Orange Bitters by Angostura |
| 4 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of lemon zest twist and skewered Luxardo Maraschino Cherry.
- STIR all ingredients with ice.
- STRAIN into chilled glass.
- Express lemon zest twist over the cocktail and discard.
- Garnish with skewered cherry.
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Unusually, maraschino liqueur is the backbone of this dry vermouth-based cocktail.
Variant:
History:
The Imperial Cocktail was first published in Harry Johnson's 1900 New & Improved Illustrated Bartender's Manual.
IMPERIAL COCKTAIL.
Harry Johnson, New & Improved Illustrated Bartender's Manual, 1900
(Use a large bar glass.)
¾ glass full of fine-shaved ice;
1 or 2 dashes of orange bitters;
1 or 2 dashes of absinthe;
½ wine glass of French vermouth;
½ wine glass of maraschino;
Stir up well with a spoon, strain into a cocktail glass, putting a cherry, squeeze a piece of lemon peel on top and serve.
Nutrition:
One serving of Imperial contains 148 calories.
Alcohol content:
- 1.2 standard drinks
- 17.08% alc./vol. (34.16° proof)
- 16.9 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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