Cabaret Cocktail

By Rosie Schaap

Cabaret Cocktail
Tom Schierlitz for The New York Times
Rating
4(57)
Comments
Read comments

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 (this one is called, fittingly, the Cabaret Cocktail).

Featured in: Come September

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • A few drops of absinthe
  • 1½oz. dry gin
  • 1oz. dry vermouth
  • ½oz. Benedictine
  • 1dash Angostura bitters
  • 1brandy-cured cherry
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

94 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 2 milligrams 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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Swirl a few drops of absinthe in a chilled coupe. Shake the other ingredients with ice in a mixing glass, then strain into absinthe-coated coupe. Garnish with cherry.

Ratings

4 out of 5
57 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Max D.

Very pleasant. Had good luxardo cherries, but they were not brandy-cured. I don't think I missed much. And it may be a good autumn drink, but it was quite satisfying on an early June evening.

Brian

1 1/2 oz gin, 1/4oz dry vermouth, 1/4 oz Benedictine, healthy dash bitters, few drops absenthe.

Zack

This is a good one. Depending on your sweetness preference, add or reduce the amount of Benedictine. At 1/2 ounce, it’s pretty sweet for my palette, but the gin cuts through nicely.

Max D.

Very pleasant. Had good luxardo cherries, but they were not brandy-cured. I don't think I missed much. And it may be a good autumn drink, but it was quite satisfying on an early June evening.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.