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% alc./vol.) |
| 1/3 fl oz | Giffard Orgeat Syrup |
| 1 fl oz | Lemon juice (freshly squeezed) |
Hazardous ingredients
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
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:
171 calories
Alcohol content:
- 1.4 standard drinks
- 19.35% alc./vol. (38.7° proof)
- 19.4 grams of pure alcohol
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