Duchess Cocktail
Duchess Cocktail
1/3 French Vermouth. (3/4 oz Noilly Prat Dry)
1/3 Italian Vermouth. (3/4 oz Cinzano Rosso)
1/3 Absinthe. (3/4 oz Marteau Verte Classic)
Shake (or stir?) well and strain into cocktail glass.
Not the most wildly appealing looking cocktail. The combination of the louched Absinthe and Italian Vermouth gives it a murky brown tan color. Kind of like tea with milk in it.
Fairly tasty, however, if you enjoy Absinthe.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Duke of Marlborough Cocktail »
Comment from Dinah
Time: November 30, 2008, 4:56 pm
Steven Champeon & Heather Hesketh taught me this one as the “Queen Mary”. They say if it comes out a bad color, just add a dash of real grenadine.