Albertine Cocktail

Recipe from "The Savoy Cocktail Book"

Adapted by Rosie Schaap

Albertine Cocktail
Tom Schierlitz for The New York Times
Rating
4(38)
Comments
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What I want now are cocktails reflective of the changing of seasons: a little moody and weird, both as bitter and as sweet as autumn itself, and as evocative and transporting as a Kurt Weill song. They’re suggestive of the Weimar Republic era from which his music emerged — drinks I could imagine Sally Bowles knocking back. —Rosie Schaap

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Ingredients

  • 1oz. Cointreau
  • 1oz. yellow Chartreuse
  • 1oz. kirschwasser (a clear, dry cherry brandy)
  • A dash of maraschino liqueur
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

119 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shake well with ice and strain into a chilled coupe.

Ratings

4 out of 5
38 user ratings
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Comments

DB

Schapp describes this as "both as bitter and as sweet as autumn itself," but while there is a tinge of bitterness, particularly in the finish, I find this cocktail to lean much more heavily toward sweet than bitter. It's good, but I wonder if it could be improved by substituting an amaro with a bitter orange flavor for the Cointreau, or perhaps a fifty-fifty split of the two.

As an aside, the other cocktail mentioned in the accompanying article, the Cabaret, is excellent.

RB

While these ingredients come together for a really nice cocktail, I find the ratios here make for too sweet a drink. I suggest rebalancing the kirsch-to-liqueur ratios with the following recipe: - 1½ oz. kirschwasser - ¾ oz. Cointreau - ¾ oz. yellow Chartreuse - ¼ oz maraschino liqueur

Katie

Agree with the other comments - this was very sweet, too sweet for my tastes, though the flavor profile was really interesting. It would be improved with an amaro instead of the Cointreau, I think.

RB

While these ingredients come together for a really nice cocktail, I find the ratios here make for too sweet a drink. I suggest rebalancing the kirsch-to-liqueur ratios with the following recipe: - 1½ oz. kirschwasser - ¾ oz. Cointreau - ¾ oz. yellow Chartreuse - ¼ oz maraschino liqueur

DB

Schapp describes this as "both as bitter and as sweet as autumn itself," but while there is a tinge of bitterness, particularly in the finish, I find this cocktail to lean much more heavily toward sweet than bitter. It's good, but I wonder if it could be improved by substituting an amaro with a bitter orange flavor for the Cointreau, or perhaps a fifty-fifty split of the two.

As an aside, the other cocktail mentioned in the accompanying article, the Cabaret, is excellent.

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Credits

(Adapted from "The Savoy Cocktail Book," 1933 edition.)

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