The Cabaret Cocktail is a gin-forward classic blending Mr. Boston Gin, dry vermouth, Benedictine, and bitters into a smooth, herbal aperitif-style drink. Its standout trait is the subtle sweetness and botanical complexity from Benedictine, balanced by aromatic bitters.
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Stir with ice and strain into cocktail glass.
Serve with a cherry.
Cocktails are served immediately after preparation. No storage or make-ahead applies.
cocktail shaker or mixing glass · bar spoon · jigger · coupe or cocktail glass
London Dry style gin like Mr. Boston works well; use any London Dry gin if you don't have that brand. Avoid heavily botanicaled gins that will overpower the Benedictine.
You can substitute with Chartreuse (Green or Yellow) or Drambuie, though it will shift the flavor profile. Benedictine is not easily replicated.
This recipe is best stirred with ice for 30 seconds and strained into a chilled coupe or cocktail glass to preserve clarity and silky texture.
Use bar spoons or small measuring spoons for accuracy. Alternatively, use a jigger marked in smaller increments (0.5 oz = roughly 1 tsp).
