Sidney (or St. Moritz)
3.9 26 ratings
Ingredients
How to make
Serve in a old-fashioned glass
Prepare
- 1 Select and pre-chill an OLD-FASHIONED GLASS.
- 2 Prepare garnish of skewered green olives.
Method
- 3 STIR all ingredients with ice.
- 4 STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish
- 5 Garnish with skewered olives.
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Flavour profile
50.0% alc./vol. · 2.1 standard drinks · 223 calories
History
According to David A. Embury's 1948 book, The Fine Art of Mixing Drinks, "At the St. Moritz Hotel this drink is served in Old-Fashioned glasses." Being spirit-forward, it benefits from the added dilution of being served on-the-rocks rather than straight-up.
This cocktail is adapted from a recipe found in Cocktails by "Jimmy" Late of Ciro's, published in London in 1930. The original recipe, listed as SIDNEY, calls for: 3 parts Rye Whisky 2 parts Yellow Chartreuse 1 part French Vermouth To be served with an olive or cherry. Additionally, this drink is referenced as "Sidney or St. Moritz" in David A. Embury's 1948 publication, The Fine Art of Mixing Drinks. Embury's entry for SIDNEY or ST. MORITZ describes it as a Dry Manhattan with the addition of 1 dash of orange bitters and 2 or 3 dashes of Chartreuse per drink, to be stirred. At the St. Moritz Hotel, the drink was served in Old-Fashioned glasses. Some variations suggest equal parts of Chartreuse and French vermouth.