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Betsy Ross

Difford’s Guide
Discerning Drinkers (68)
Measurements in:
Serves:
1
Ingredients
1 1/2 fl oz Cognac (brandy)
1 1/2 fl oz Cockburn's Tawny Eyes Port
1/6 fl oz Ferrand Dry Curaçao liqueur
1 dash Angostura Aromatic Bitters

How to make

Glass

Photographed in a Bespoke Nick & Nora

Prepare

  1. Select and pre-chill a NICK & NORA GLASS.
  2. Prepare garnish of orange zest twist.

Method

  1. STIR all ingredients with ice.
  2. STRAIN into chilled glass.

Garnish

  1. EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Health & Nutrition

Nutrition:

One serving of Betsy Ross contains 188 calories

Alcohol content:

  • 1.6 standard drinks
  • 23.7% alc./vol. (47.4° proof)
  • 22.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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History

This combination of brandy, port and curaçao is also known as the "Imperial": indeed, it first appears under that name in William "Cocktail Bill" Boothby's posthumously published 1934 World's Drinks And How To Mix Them.

IMPERIAL
Cognac . . . . . . . . . . 1/3 jigger
Port Wine . . . . . . . . 1/3 jigger
Curacoa . . . . . . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and serve.

William Boothby, 1934


It then appears (in line with the proportions I favour) under the name Betty Ross in the 1932-1933 season menu of Cuba's famous Sloppy Joe bar.

BETTY ROSS
One half glass of Fundador Cognac.
One half glass of Oporto Wine.
Drops of Curacao.
Drops of Angostura Bitters.
Shake with cracked ice and serve in a Manhattan glass.

Sloppy Joe Bar menu, 1932


In 1940, this cocktail appeared again, titled Betsy Ross (the name it's known by today) in Crosby Gaige's 1940 Cocktail Guide and Ladies' Companion.

Betsy Ross Cocktail
1 jigger Brandy
1 jigger Port Wine
2 dashes Angostura Bitters
Dash of Curaçao
Stir well in cracked ice and strain into large cocktail glass. Try this one with the yolk of 1 egg and 1 teaspoon sugar. Sprinkle a grating of nutmeg on the top of each glass. In any event you don't have to buy lunch.

Crosby Gaige, Crosby Gaige's Cocktail Guide and Ladies' Companion, 1940


Who was Betsy Ross?
Legend has it that Betsy Ross sewed the first U.S. flag. There's no evidence to support this, but she was the niece of George Ross, the Founding Father of the United States, who signed the United States Declaration of Independence as a representative of Pennsylvania. She is also known to have prayed in the pew next to George Washington and had sewn buttons for him.

It's probable that the members of the Flag Committee formed by the Continental Congress asked Betsy to sew the flag and in an affidavit made public in 1870, Betsy Ross's daughter, Rachel Fletcher, testified: "[The committee] showed her [Betsy Ross] a drawing roughly executed, of the flag as it was proposed to be made by the committee, and that she saw in it some defects in its proportions and the arrangement and shape of the stars. That she said it was square and a flag should be one third longer than its width, that the stars were scattered promiscuously over the field, and she said they should be either in lines or in some adopted form as a circle, or a star, and that the stars were six-pointed in the drawing, and she said they should be five pointed."

Review

Deep burgundy red and boozy. Based on the classic combination of port and brandy, this is a cocktail with which to end a night. (Benefits from some dilution, so stir well.)

AKA: Imperial

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Gallery

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Comments & Discussion

Calvin Grant Premium Member
Initially, ice cold after a long stir the port flavor was present and forward, the other ingredients subdued. As it warmed in the glass the rest of the flavors came into focus and wow what a marvelous medley.
score: 0
Mookie Premium Member
no surprises here, if you're familiar with the ingredients then you know what this is: wonderfully rich and indulgent. feels like a good template for modifications as well, which I will be exploring!
score: 1
Simon Sedgley Premium Member
Just gets better and better the longer it sits in the glass.
score: 2
Calvin Grant Premium Member
Indeed.
score: 1
John CARR Premium Member
Rich and indulgent. Very delicious. Loved the delicate touch of orange Curacao. Nutmeg would also work well in the garnish.
score: 2
Avery Garnett
With a VS cognac it was nice but not as good as just drinking the (10 year old) port alone. I imagine you need a VSOP or XO for this.
score: 1
John CARR Premium Member
Yes, the small number of ingredients means it’s one to bring out your favourite big guns. I used Martell VSOP but would prob go something more assertive next time, tho the penfold’s 10 yo is also on the mellow side. Even they touches of curaçao and bitters were easily discerned as individuals.
score: 1
Joshua Ho
The egg yolk version with the grated nutmeg starts to remind me of a Coffee Cocktail.
score: 1
John Hinojos Premium Member
Have tried this twice and was impressed both times. It is a great after-dinner or evening cocktail. Almost tasted as if a cherry liqueur was in the cocktail, but it is from the balance in the recipe.
score: 2
Nathalie O Flynn Premium Member
A new fabulous one from my “Must Try” list. Funny thing, in the book it calls for Ruby port and on the site Tawny port. I never have Ruby port so used Tawny anyway, however I only had 30 year Ramos Pinto so the port was quite present but still this is a 5 star for us.
score: 2
Simon Difford Verified User Premium Member
Well spotted Nathalie. I've made a note to fix in future books. I have found that I prefer tawny (at least 10 years old) to ruby in most cocktails.
score: 3