Skip to content
Sip Curator
Log in Sign up
All cocktails Duchess

Log in to see whether your bar can pour this

Duchess

Duchess

4.0 97 ratings

Favorite

Ingredients

1 1/2 oz Rosso/sweet vermouth
1 1/2 oz Dry vermouth
1/2 oz Absinthe
1/2 oz Chilled water
1 dash Orange bitters

How to make

Serve in a coupe glass

Prepare

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

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

16.8% alc./vol. · 1.4 standard drinks · 181 calories

History

Aniseed and liquorice notes from absinthe pervade this vermouth-based cocktail, despite a dramatically reduced amount. This is a cocktail for absinthe lovers.

This recipe is adapted from The Savoy Cocktail Book, 1930, which specifies equal parts absinthe, French vermouth, and dry vermouth, with the instruction to "stir well and strain into cocktail glass." The Duchess Cocktail recipe in The Old Waldorf-Astoria Bar Book, 1931, calls for the same three ingredients in equal measures but includes a dash of orange bitters and specifies that the drink should be served frappé. Notably, the instruction to serve "frappé" is absent from the third edition of The Old Waldorf-Astoria Bar Book, published in 1935. DUCHESS COCKTAIL. 1/3 French Vermouth. 1/3 Italian Vermouth. 1/3 Absinthe. Shake well and strain into cocktail glass. DUCHESS Dash of Oraange Bitters One-third Absinthe One-third French Vermouth One-third Italian Vermouth Frappé