6 cl Aquavit
3 cl Dubonnet Blonde
Combine both ingredients in a cocktail shaker three-quarters filled with ice. Shake thoroughly until chilled. Strain into a pre-chilled cocktail glass.
One of Russel’s favorite drinking spots, when in New York, was The Stork Club. At The Stork Club, it was Rosalind’s Danish father-in-law, actor Carl Brisson, who introduced her to an aquavit-based tipple. After that first introduction, Rosalind Russell would commonly order this cocktail, what soon became her signature drink, made with aquavit and dry vermouth. Whit the Danish origin of the aquavit being visible, the origins of the vermouth remain uncertain. It is said that her favorite vermouth to be used by the bartenders at The Stork Club, was Dubonnet Blonde. The actress contributed the Rosalind Russell cocktail on to The Stork Club Bar Book, which was published in 1946. This cocktail is currently one of the most known aquavit cocktails. Well mixed (shaken over ice) it delivers a crisp and clean flavor to the palate, with a well-balanced and good bite of caraway.