Netherland Cocktail

Difford’s Guide
Discerning Drinkers (9 ratings)

Serve in a Coupe glass

Ingredients:
1 12 oz Rémy Martin V.S.O.P. cognac
23 oz Orange Curaçao liqueur
16 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) optional
1 dash Orange Bitters by Angostura
13 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist.
  3. SHAKE all ingredients with ice and strain back into shaker.
  4. DRY SHAKE (without ice).
  5. FINE STRAIN into chilled glass.
  6. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

  • Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 5/10

Review:

Cognac and orange curaçao are natural partners, here smoothed with egg white and sharpened with a dash of orange bitters. According to tastes, you may want to reduce or omit the sugar syrup, particularly if you are using a particularly sweet orange curaçao liqueur.

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Variant:

With dash of anisette liqueur or absinthe this becomes the Dream cocktail.

History:

Created in the early 1900s as the house cocktail at the New Netherland Hotel, on Fifth Avenue (at 59th Street) New York City, which was for a period the tallest hotel in the world.

Nutrition:

One serving of Netherland Cocktail contains 188 calories

Alcohol content:

  • 1.4 standard drinks
  • 23.89% alc./vol. (23.89° proof)
  • 19.2 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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