Cabaret Cocktail

By Rosie Schaap

Published September 22, 2012

  • Tom Schierlitz for The New York Times
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Rating
4(60)
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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 (this one is called, fittingly, the Cabaret Cocktail).

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Ingredients

  • A few drops of absinthe

  • 1 ½ oz. dry gin

  • 1 oz. dry vermouth

  • ½ oz. Benedictine

  • 1 dash Angostura bitters

  • 1 brandy-cured cherry

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 94 calories; 2 milligrams sodium; 3 grams sugar

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

    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.

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Ratings

4 out of 5
60 user ratings
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Comments

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.

ShaniK

I mistakenly made it with vodka... and used extra-dry Cocchi vermouth & it was good!

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.

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