Name: Duchess
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rosso/sweet vermouth; 45 ml Dry vermouth; 15 ml Absinthe; 15 ml Chilled water; 1 dash Orange bitters

Duchess
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Strucchi Rosso Vermouth
1 ¹⁄₂ oz	Strucchi Dry Vermouth
¹⁄₂ oz	La Fée Parisienne absinthe
¹⁄₂ oz	Chilled water
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Aniseed and liquorice notes from absinthe pervade this vermouth-based cocktail, even though I have dramatically reduced the amount used from the original recipe which calls for equal parts of each ingredient. The Duchess is a cocktail for absinthe lovers.

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History:

Adapted from a recipe in the 1930 The Savoy Cocktail Book which specifies one-third of each: absinthe, French vermouth and dry vermouth with the instruction to "stir well and strain into cocktail glass." The recipe for the Duchess Cocktail in the 1931 The Old Waldorf-Astoria Bar Book calls for the same trio of equal parts ingredients but with the addition of a dash of orange bitters and the indication that the drink should be served frappé. Interestingly, the instruction to serve "frappé" is omitted from the 1935 third edition of The Old Waldorf-Astoria Bar Book.

DUCHESS COCKTAIL.
1/3 French Vermouth.
1/3 Italian Vermouth.
1/3 Absinthe.
Shake well and strain into cocktail glass.
Harry Craddock, The Savoy Cocktail Book, 1930

DUCHESS
Dash of Oraange Bitters
One-third Absinthe
One-third French Vermouth
One-third Italian Vermouth
Frappé
Albert Stevens Crockett, Old Waldorf Astoria Bar Days, 1931

Nutrition:

One serving of Duchess contains 181 calories

Alcohol content:

1.4 standard drinks
16.75% alc./vol. (16.75° proof)
20.1 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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Showing 7 comments for Duchess.
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Dobri Andonov

8th April at 18:31

I tried it in the worst way possible. My Dolin Dry stays in my fridge since January. My Absinthe is a crappy 78% s*t which I bought because of the spoon in the Christmass set. So 2 if the 4 ingredients wasn't in shape. I tought as I wasted some good amount of Cocchi di Torino with this, so I made few changes.

I started with the ice. Added it straight in my mixing glass and coated it with 2 sprays of Absinthe. The high ABV started soften the ice, which was the deserved effect. I added the Dry and Sweet Vermouth and added 22.5 ml (3/4 OZ) of Yeni Raki (annised drink which is popular in my country). The lower ABV from the Raki wants way more stirring, so the previously absinthed ice helped the melting process.

The Yeni Raki herbal profile helped the Dolin Dry to shy out (as I said, it is in not tbe best condition). I added one mote dash of Orange Bitters, because I switched the Orange peel with dehydrated Orange. And to highten te ABV a bit - a dash of Angostura came to the glass.

After a good stir it appeared better to my taste. The Absinthe cut made the Vermouths shinier and vibrant. The Raki teamed up with the French vermouth's herbal profile and the overwhelming punchines was avoided. The addition of a couple of Bitter dashes made it more playful and the drink builded itself really well.

It is not the best option, but still works well.

Natalie Campbell

16th October 2024 at 17:42

I’ve just made this for the first time. Used Martini Rosso and Extra Dry vermouths, as that’s what I had on hand. Used Pernod Absinthe- I used 10 ml based on Annette’s comment. Might make it with 15ml absinthe next time. This is a nice Aperitif!

G. M. Genovese

1st June 2024 at 19:05

The measure of absinthe, of course, is intimidating in a way. How it all melds in the end is sublime. The orange and the anise with the blush wine blend turns out too fortunate. Wish I didn't just run out of Noilly dry, as I'd like to try this with pastis. Much more delightful than I'd anticipated.

Egor Doroshenko

10th September 2023 at 12:50

Oh, help me please, I broke my mind: what did Albert Crockett mean by the instruction to serve "frappe"?

Simon Difford

10th September 2023 at 17:44

Frappe means it's a shaken cocktail that's strained into a glass filled with crushed ice.

Annette Kinnunen

14th April 2023 at 16:15

A bit too much Absinthe.
Perhaps just 7,5 ml, not totally dominate the taste.

Alexandre Perron

27th August 2022 at 10:32

This is all what a cocktail should be. Simple, tasty and delicate
I just love it

John Hinojos

6th March 2022 at 01:16

This is a great cocktail for anyone who likes the flavour of absinthe. It is my favourite herbal liquor. Blends together well with a burst of various flavours. Great aperitif or digestive.

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