What I want now are cocktails reflective of the changing of seasons: a little moody and weird, both as bitter and as sweet as autumn itself, and as evocative and transporting as a Kurt Weill song. They’re suggestive of the Weimar Republic era from which his music emerged — drinks I could imagine Sally Bowles knocking back (this one is called, fittingly, the Cabaret Cocktail).
Ingredients
- A few drops of absinthe
- 1 ½ oz. dry gin
- 1 oz. dry vermouth
- ½ oz. Benedictine
- 1 dash Angostura bitters
- 1 brandy-cured cherry
- Nutritional Information
Nutritional analysis per serving (2 servings)
94 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 1 milligram sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Swirl a few drops of absinthe in a chilled coupe. Shake the other ingredients with ice in a mixing glass, then strain into absinthe-coated coupe. Garnish with cherry.
Dining and Cooking