Cabaret Gin Cocktail

Pro tips

• Chill your glass beforehand by filling it with ice water while you prepare the drink; discard water before straining.
• Add ingredients in order: gin, bitters, vermouth, Benedictine. This layering aids even mixing during stirring.
• Stir over fresh ice for exactly 30 seconds—longer dilution mutes the delicate Benedictine herbals.
• Use quality dry vermouth (French style preferred) and fresh bitters; oxidized vermouth or old bitters flatten the cocktail.

Substitutions

• Dry Vermouth → Blanc Vermouth (adds slight sweetness; use same measure)
• Benedictine → Yellow Chartreuse (similar herbal profile; reduce to 1/8 tsp due to higher alcohol)
• Gin → Genever (earthier, maltier base; increases body and spice notes)

Equipment

bar spoon or stirring rod · jigger with 1/2 tsp and 1/4 tsp markings · coupe, martini, or Nick & Nora glass

What kind of gin works best for a Cabaret Cocktail?

Use a London Dry-style gin with prominent juniper and botanical character. Avoid heavily flavored or barrel-aged gins, which can overpower the vermouth and Benedictine.

Should a Cabaret Gin Cocktail be shaken or stirred?

Stir with ice for 30 seconds to chill and dilute properly. Stirring preserves the spirit-forward balance better than shaking.

Can I make a batch of Cabaret cocktails ahead?

Yes. Mix the gin, vermouth, Benedictine, and bitters in a bottle; store refrigerated for up to 3 days. Stir over ice and strain into chilled glasses when ready to serve.

What glassware is best for this drink?

Serve in a chilled coupe, martini, or Nick & Nora glass to showcase the pale golden color and aromatic qualities.

How do I measure 1/2 tsp and 1/4 tsp of liquid ingredients?

Use bar spoons or a jigger with smaller measurement markings. A bar spoon typically equals 1/2 tsp; measure carefully to maintain balance.