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 | Cherry Heering cherry brandy liqueur |
| 3/4 fl oz | Rosso/rouge (sweet) vermouth |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| 2 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
Rich cherry fortified with gin and given herbal depth by vermouth and aromatic bitters.
Variant:
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
Axel Sørensen
1/3 Gin, 1/3 Cherry Brandy, 1/3 ital. vermouth, 5 dashes 'sour-sweet', 1 dash Angostura.
Nutrition:
One serving of Copenhagen Cocktail 1939 contains 161 calories.
Alcohol content:
- 1.1 standard drinks
- 19.54% alc./vol. (39.08° proof)
- 14.8 grams of pure alcohol
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