Marlene Dietrich didn’t dress to impress, she just wanted to feel comfortable. So she claimed on more than one occasion, although she probably wasn’t entirely sincere. After all, she became a style icon who indelibly marked an era and stood the test of time.
An actress with exceptional screen presence, she challenged conventions with her elegant flair and lived life to the full without being devoured. It was precisely her exuberant vitality that led her to passionately explore the world of cocktails, and in this field, too, she bequeathed a piece of heritage to posterity: a recipe that bears her name. It’s a less significant heirloom than her film and fashion legacy, so it’s no surprise that the drink named after her is today a hidden gem.
It was invented during Prohibition, at the bustling bar of the Hi Ho Club in Hollywood. In 1930 Dietrich was a regular there, turning up almost every night and always ordering the same tipple. The mix combines elements of an Old Fashioned and a Whisky Sour, but the alcoholic base is Canadian whisky – an obligatory choice at a time when American bourbon and rye were illegal. We don’t know whether Dietrich invented the drink herself or if someone suggested it to her and she liked it. What we do know is that she ordered it time and time again, so much so that the bartender eventually started calling it the “Marlene Dietrich” and never reconsidered the choice of name.
The Birth Of A Legend
And voilà, with one drink after another, the legend was born. Speaking of legends: anyone who wants to enjoy this cocktail as a tribute to the actress should opt for a slice of lemon as a garnish, rather than just the rind. In this way, they can suck the fruit and thereby partake in a custom attributed to Dietrich (although it may be just hearsay). As the storey goes, she would suck a wedge of lemon between takes of a film, in the belief that this would strengthen the muscles around her mouth and accentuate her face’s strikingly distinctive features.
Marlene Dietrich Cocktail, the Recipe
Ingredients
- 60 ml Canadian whisky
- 15 ml Orange Curaçao
- 3 dashes Angostura
Method
Take a mixing glass, fill it with ice cubes and add the ingredients. Stir well and strain into a lowball glass.
Garnish
A slice of lemon (or zest) and a slice of orange (or zest).
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images credits Julie Couder for Coqtail, location Niks & Co. Milan – all rights reserved
