Cabaret Cocktail

Pro tips

• Chill your coupe or cocktail glass with ice water before straining to keep the drink cold longer.
• Measure the dry vermouth and Benedictine precisely—their small quantities are critical to balance; free-pouring will throw off the drink.
• Stir gently over ice for exactly 30 seconds; over-dilution flattens the herbal complexity.

Substitutions

• Dry Vermouth → Extra-dry vermouth (slightly less residual sugar, sharper finish)
• Angostura Bitters → Peychaud's bitters (floral, anise-forward alternative)

Storage & make-ahead

Cocktails are best served immediately after preparation; do not store mixed drinks.

Equipment

cocktail shaker or mixing glass · bar spoon · jigger or measure · strainer · coupe or cocktail glass

What type of gin works best in a Cabaret Cocktail?

Use a London Dry style gin with clear juniper and botanical character; it won't overpower the delicate vermouth and Benedictine.

Can I make a Cabaret Cocktail without Benedictine?

Benedictine is essential to the recipe's herbal profile. There is no direct substitute that preserves the intended flavor.

Should a Cabaret Cocktail be shaken or stirred?

Stir the cocktail with ice for 30 seconds, then strain into a chilled coupe or cocktail glass to maintain clarity and silky texture.

What bitters should I use?

Angostura bitters are traditional; the two dashes add spice and complexity without dominating the herbal notes.