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Cabaret

1 oz Gin
3⁄4 oz Dry vermouth
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Stir, Strain, Cocktail Glass, garnish with a Maraschino cherry

History

This was originally a Savoy drink that was equal parts gin and Caperitif with a dash of Angostura and a dash of absinthe. Robert Hess (see cited link) modernized it.

Cocktail summary
Posted by Matu on
Created by
Savoy Hotel
Year
1930
Is an
altered recipe
Reference

Robert Hess
https://www.youtube.com/watch?v=Wat9iVE6NJs&list=PL87FA3F25BCD5B827&ind…

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User rating
4 stars
(7 ratings)
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