St. Moritzino

Difford's Guide
User Rating (7 ratings)

Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz Ketel One Vodka
1 fl oz Triple sec liqueur (40%)
1/3 fl oz Giffard Orgeat Syrup
1 fl oz Lemon juice (freshly squeezed)
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Review:

Vodka laced with sour lemon juice balancing rich almond syrup to make a candy-like cocktail.

History:

Adapted from a recipe created by Mario Da Como at The Renaissance Bar, Badrutt's Palace Hotel, St. Moritz, Switzerland where he worked as head bartender from December 1963 to April 2008 (44 years 5 months).

The original version of this drink, the San Moritzino Cocktail was first made by Mario in 1972 when Andrea Badrutt, the hotel's Director, received a "noble rum" from South Africa as a gift. Unable to sell it due to the embargo in place at the time, Mario mixed the rum with Cointreau, fresh lime and orzata (orgeat syrup) to create the first version of what would become the hotel's signature cocktail.

As vodka became fashionable so the rum based San Moritzino morphed into the St. Moritzino which remains the hotel's signature cocktail to this day.

Nutrition:

One serving of St. Moritzino contains 171 calories.

Alcohol content:

  • 1.4 standard drinks
  • 19.35% alc./vol. (38.7° proof)
  • 19.4 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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