The Cabaret Cocktail
October 06, 2005
Chuck
Angostura, Bénédictine, cocktails, dry vermouth, gin, liqueurs
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Tags: cocktails
This came courtesy of the Random Recipe feature on CocktailDB. It was rather tasty.
The Cabaret Cocktail
2 ounces gin.
1/4 ounce dry vermouth.
1/4 ounce Bénédictine.
2 dashes Angostura bitters.Stir with cracked ice for no less than 30 seconds. Strain into chilled cocktail glass. No garnish.
It helped me steel myself for my first trip home to New Orleans after Hurricane Katrina and the Federal Flood took out 80% of the city. I used the strongest gin I had on hand, which as I recall was Broker’s.
Thank you sir, may I have another?
