Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 1/2 fl oz | Rémy Martin 1738 Cognac |
| 2/3 fl oz | Orange Curaçao liqueur |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) (optional) |
| 1 dash | Orange Bitters by Angostura |
| 1/3 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
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.
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 189 calories.
Alcohol content:
- 1.5 standard drinks
- 26.2% alc./vol. (52.4° proof)
- 21 grams of pure alcohol
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