Cabaret cocktail
They say that “life is a cabaret, old chum,” so why not enjoy a Cabaret cocktail?
This classic gin-based cocktail is an excellent accompaniment to a night at the theater (or cabaret). It makes for a well-balanced, crisp drink best for after a meal or to accompany light snacks.
The cocktail dates back at least as far at the early 1960s, appearing in my trusty Old Mr. Boston De Luxe Official Bartender’s Guide. It’s a variation of sorts of the classic martini, but adds Benedictine and bitters. There are versions of this recipe that add absinthe and cherry brandy, but these are not part of the original recipe.
What you’ll need: Gin, Dry Vermouth, Benedictine, Bitters
In a shaker over cracked ice, add 1 1/2 ounce of gin, 1/2 ounce of dry vermouth, and 1/4 ounce of benedictine. Shake and then strain into a three ounce cocktail glass. Garnish with a maraschino cherry.
How I like it: I stuck to the original proportions for this cocktail instead of scaling it for today’s larger portions. It’s best served this way. It’s not a grandiose drink. Also, though I used Bombay Sapphire for the gin, I recommend the original Bombay Dry Gin for a crisper flavor.
I should note that when I first whipped up this cocktail, I accidentally grabbed a bottle of Drambuie, adding it to the drink in place of the Benedictine. This happy mistake actually makes for a pleasant, sweeter cocktail. Something to consider serving as an alternative to those who aren’t fans of dry martinis.
Come to the cabaret, but drink responsibly!
