Garnish:
Skewered Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Dubonnet/French rouge aromatised wine |
| 3/4 fl oz | Dry vermouth |
| 1/2 fl oz | Hayman's London Dry Gin |
Read about cocktail measures and measuring.
Review:
Tastes boozy but this aperitivo/digestivo is relatively light in alcohol.
Variant:
History:
Named after the official residence of the Danish royal family, this recipe comes from 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 it available to all.
Amalienborg
Axel Sørensen
1½ oz Dubonnet
¾ Dolin Dry Vermouth
½ Tanqueray Gin
Alle ingredienser stirres med is, og strainesi et afkolet Martini glass.
Nutrition:
One serving of Amalienborg contains 89 calories.
Alcohol content:
- 1 standard drinks
- 16.75% alc./vol. (33.5° proof)
- 13.8 grams of pure alcohol
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