Czarina
4.2 25 ratings
Ingredients
How to make
Serve in a coupe glass
Method
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lemon zest twist (expressed and discarded) and dried apricot half on rim.
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
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Flavour profile
21.5% alc./vol. · 1.5 standard drinks · 175 calories
History
Vodka-based apricot with vermouth contributing herbal complexity.
The Czarina cocktail is first documented in the "supplementary list" of cocktails within William James "Billy" Tarling's 1937 Café Royal Bar Book. Unfortunately, as Tarling states in the book, "space forbids giving the recipes," meaning the only known information is that a cocktail of this name was being prepared in 1937. A recipe for the Czarina subsequently appeared in Oscar Haimo's 1943 book, Cocktail Digest, from the Hotel Pierre in New York City, and later in Lucius Beebe's 1946 book, The Stork Club Bar Book. CZARINA COCKTAIL 1 oz. Vodka ¾ oz. Apricot Brandy ½ oz. French Vermouth ½ oz. Italian Vermouth Shake. Czarina: 1 oz. Vodka ¾ oz. apricot brandy ½ oz. French vermouth ½ oz. Italian vermouth Shake and serve in 3 oz. cocktail glass.