Moulin Rouge

Pro tips

• Stir (don't shake) for 20–30 seconds with ice to chill and slightly dilute without creating excess air bubbles that dull the herbal notes.
• Use a coupe or martini glass chilled in the freezer for at least 15 minutes before serving to maintain ideal temperature longer.
• Add the dash of bitters last and stir gently to avoid over-mixing; one or two dashes is enough to cut sweetness without overpowering.
• Serve immediately after straining—this drink loses its crisp aperitif character if it sits or warms.

Substitutions

• Mr. Boston Sloe Gin → Gordon's Sloe Gin or other premium sloe gin liqueur (brands vary in sweetness; adjust bitters if needed)
• Sweet Vermouth → Dry vermouth (shifts profile from fruity-herbal to drier; use 0.5 oz to balance)
• Angostura Bitters → Chocolate or orange bitters (alters flavor profile; use sparingly)

Storage & make-ahead

Cocktails are best served fresh; do not store mixed. Keep sloe gin and vermouth sealed at room temperature or cool, dark storage for up to 2 years.

Equipment

coupe or martini glass · bar spoon or cocktail stirrer · jigger or measuring shot glass

What's the difference between sloe gin and regular gin?

Sloe gin is a liqueur infused with sloe berries, lower in alcohol (26% ABV vs 40%), and naturally sweet with a fruity, slightly tart profile. Regular gin is juniper-forward and much drier.

Should a Moulin Rouge be served up or on the rocks?

Traditionally served up (chilled and strained into a coupe glass) to showcase its smooth, herbal character, though it's also acceptable on the rocks for a lighter, longer drink.

Can I make this in larger batches?

Yes. Scale proportionally: 1.5 oz sloe gin + 0.75 oz sweet vermouth + 1 dash bitters per drink. Mix, chill, and strain into glasses for groups.

What type of bitters work best?

Angostura bitters are traditional and balance the sweetness well. Chocolate or orange bitters are also acceptable, depending on your preference.

What's the best temperature to serve this?

Serve ice-cold at around 35–40°F. Chill the glass, stir ingredients with ice for 20–30 seconds, then strain immediately to avoid over-dilution.