Name: Copenhagen Cocktail 1939
Total time: 4 min
Cuisine: Cocktail
Ingredients: 22.5 ml Gin; 22.5 ml Cherry brandy; 22.5 ml Rosso/sweet vermouth; 7.5 ml Lemon juice; 2 dash Aromatic bitters

Copenhagen Cocktail 1939
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Photographed in a Bespoke Nick & Nora

Ingredients:
³⁄₄ oz	Hayman's London Dry Gin
³⁄₄ oz	Heering Cherry Liqueur
³⁄₄ oz	Strucchi Rosso Vermouth
¹⁄₄ oz	Lemon juice (freshly squeezed)
2 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of skewered Luxardo Maraschino Cherry.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with skewered cherry.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Copenhagen Cocktail 1939 lifestyle image

Copenhagen Cocktail 1939 lifestyle thumbnail

Review:

Rich cherry fortified with gin and given herbal depth by vermouth and aromatic bitters.

View readers' comments

Variant:

Copenhagen Cocktail

History:

Adapted from a recipe in Axel Sørensen's black, bar notebook "Lommebogen" ISBN 978-87-995886-0-2. Axel Sørensen, was a bartender at Café de la Reine in Copenhagen during the late 1930s and his granddaughter inherited his pocketbook containing his cocktail recipes and other notes. Henrik Steen Petersen, from the former "Moltkes Bar" in Copenhagen, borrowed this notebook, photographed it and has since published the notebook to make available to all.

Copenhagen Cocktail
1/3 Gin, 1/3 Cherry Brandy, 1/3 ital. vermouth, 5 dashes 'sour-sweet', 1 dash Angostura.
Axel Sørensen

More cocktails by Axel Sørensen

Nutrition:

One serving of Copenhagen Cocktail 1939 contains 164 calories

Alcohol content:

1 standard drinks
18.04% alc./vol. (18.04° proof)
13.6 grams of pure alcohol

More Nightcap/sipping cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 4 comments for Copenhagen Cocktail 1939.
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John Hinojos

28th March 2024 at 03:49

Wonderful 1930s cocktail. Perfect for after dinner or in the evening. Delightfully drier than I was expecting. Nice hint of cherry and herbal burst.

John CARR

4th February 2024 at 12:31

nice, but didn't quite come together for me... although it might have been because I had just tried Gromit Eduardsen's variant linked above, which was quite special.

Frédéric Boulais

17th July 2023 at 17:27

I really enjoyed this cocktail. Such a simple mix of commonly use Spirits and liquors but it comes out really good and not too sugary in this drink. The overall taste for me is a not too sweet cherry delight.

Morten Carlsbaek

21st March 2023 at 10:37

Good to see this decent old cocktail named after my city here on Diffords. Just like to draw the attention to small mistake in the original recipe shown here. The handwriting reads 5 dashed 'sour-sweet' and 1 dash Angostura. Henrik Steen Petersen explains that 'sour-sweet' is 1/2 lemon juice and 1/2 simple sirup. Anyway, your take on the recipe is better than the original, Simon.

Simon Difford

21st March 2023 at 11:31

Many thanks, Morten. I've corrected the quote above (I struggled to read the pocketbook) and I have also added the Amalienborg cocktail you kindly shared. (This will appear via the "More cocktails by Axel Sørensen" link above shortly.)

See discussion in the Forum