Cabaret Cocktail

Pro tips

• Chill your glass with ice water before stirring; strain and discard water before serving for a colder drink.
• Stir for exactly 30 seconds over fresh ice to dilute and chill without over-watering.
• Add bitters last and stir briefly after to distribute evenly; visible bitters swirls indicate proper incorporation.
• Use fresh ice; cloudy or old ice will muddy the aromatic profile of this delicate gin drink.

Substitutions

• Mr. Boston Gin → Bols Genever or any London Dry gin (maintains dry profile)
• Dry Vermouth → Blanc Vermouth (adds slight sweetness; reduce to 1/3 tsp)
• Benedictine → Green Chartreuse (more herbaceous, slightly drier note)

Storage & make-ahead

Cocktails are served immediately after preparation. No storage or make-ahead applies.

Equipment

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

What type of gin works best in a Cabaret Cocktail?

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.

Can I make a Cabaret Cocktail without Benedictine?

You can substitute with Chartreuse (Green or Yellow) or Drambuie, though it will shift the flavor profile. Benedictine is not easily replicated.

Should a Cabaret Cocktail be shaken or stirred?

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.

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

Use bar spoons or small measuring spoons for accuracy. Alternatively, use a jigger marked in smaller increments (0.5 oz = roughly 1 tsp).