The Cocktail Spirit with Robert Hess
Recipe
Cabaret
- 1 oz Hendrick's Gin
- 3/4 oz dry vermouth
- 1/4 oz Benedictine
- 2 dashes Angostura Aromatic Bitters
stir with ice, strain into cocktail glass
garnish with cherry
Cabaret
Benedictine is one of those products which often just seems to gather dust on most bars shelves. When asked, most bartenders only know that it is used in a "B&B" which is why you'll normally see "B&B" on the back shelf instead of "Benedictine". The Cabaret is an excellent way to use Benedictine and grow accustomed to its unique flavor.
Comments
Looks good! I noticed you’re using the “old” U.S. formula Noilly Prat dry vermouth. Any sense of how this one would work with the “new” to the U.S. formula? So far, I’ve found that I really like the new stuff in most things except a classic American-style Dry Martini.
Unfortuantely we still only have the “old” stuff here in WA. I’m looking forward to getting the chance to try the new stuff.