Cabaret Cocktail

Pro tips

• Chill your coupe or cocktail glass with ice water before serving to maintain the drink's temperature and texture.
• Measure Benedictine precisely at 1/4 oz—it's potent; too much overpowers the gin and vermouth balance.
• Use quality gin with defined botanical character; London Dry style works best for this interwar-era recipe.
• Stir with a bar spoon until the mixing glass frosts on the outside, signaling proper dilution and chill.

Substitutions

• London Dry gin → Plymouth gin (slightly earthier, still period-appropriate)
• Angostura bitters → Peychaud's bitters (more anise-forward, subtle flavor shift)

Storage & make-ahead

Cocktails are mixed to order and consumed immediately; store ingredients separately in a cool, dark cabinet.

Equipment

mixing glass · bar spoon · jigger or measuring spoon · coupe or cocktail glass · strainer

What's the difference between dry vermouth and sweet vermouth in this cocktail?

Dry vermouth provides crisp, herbaceous notes that complement gin's botanicals; sweet vermouth would add vanilla and caramel, fundamentally changing the cocktail's character. This recipe requires dry vermouth to maintain balance.

Can I make a Cabaret Cocktail without Benedictine?

Benedictine is essential to the Cabaret's flavor profile—it adds herbal sweetness and complexity. No direct substitute preserves the drink's identity, though you could try Chartreuse (yellow) in very small amounts, but it will taste different.

Should this cocktail be shaken or stirred?

Stir this cocktail with ice for 30 seconds to chill and dilute gently. Shaking would over-aerate and cloud the drink, diminishing its silky texture.

What type of cherry garnish works best?

Use a fresh maraschino cherry (not neon-red syrup versions). Luxardo maraschino cherries are the premium choice and complement the herbal notes without cloying sweetness.