Copenhagen Cocktail 1939

Difford's Guide
Discerning Drinkers (49 ratings)

Serve in a

Nick & Nora glass

Photographed in a

Bespoke Nick & Nora

Garnish:

Skewered Luxardo Maraschino cherry

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

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

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

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

Nutrition:

One serving of Copenhagen Cocktail 1939 contains 161 calories.

Alcohol content:

  • 1.1 standard drinks
  • 19.78% alc./vol. (39.56° proof)
  • 15 grams of pure alcohol
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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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