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Amsterdam Cocktail

Name: Amsterdam Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Oude genever; 22.5 ml Triple sec; 22.5 ml Orange juice; 2 dash Orange bitters

Difford’s Guide

Discerning Drinkers (24)

Measurements in:

Serves:

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Ingredients
1 1/2 fl oz	Oude genever
3/4 fl oz	Cointreau L'Unique triple sec liqueur
3/4 fl oz	Orange juice (freshly squeezed)
2 dash	Orange Bitters by Angostura

How to make

Glass

Photographed in a Bespoke Nick & Nora

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest twist.

Method

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Amsterdam Cocktail contains 134 calories

Alcohol content:

1.5 standard drinks
22.05% alc./vol. (44.1° proof)
21.4 grams of pure alcohol

History

Adapted from Hyma Gale and Gerald F. Marco's 1937 book The How and When.

Amsterdam Cocktail
½ Holland Gin
¼ Orange juice
7.5 Cointreau
4 dashes Orange bitter
Strain into Cocktail Glass
(A favorite at the Carlton Hotel, Amsterdam, Nederland)
Hyma Gale & Gerald F. Marco, The How and When, 1937

This cocktail also appears in Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition).

Amsterdam Cocktail
1 ounce Holland Gin
½ ounce orange juice
½ ounce cointreau
4 dashes orange bitters
Shake with ice cubes. Strain into chilled cocktail glass.
Victor Bergeron, Trader Vic's Bartender's Guide, 1972

Review

Orange-yellow in flavour with genever adding a pleasant spiritous bready backbone to orange fruit. Perhaps serve with marmalade on toast for breakfast.

Gallery

Comments & Discussion

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Scott McIsaac Premium Member 18w

Very orangey , but with a nice sharp bite. Excellent!

James Brooke Premium Member 2y

Interestingly, it would appear that Victor Bergeron ‘borrowed’ this recipe from a book called “The How and When” by Hyman Gale & Gerald F. Marco, published by Harmanson in New Orleans in 1937. I don’t have a copy of the book, but I’m told that the recipe is on page 90 and the comment is:
“A favorite at the Carlton Hotel, Amsterdam, Netherland”
and the recipe is:
30 ml genever
15 ml orange juice
15 ml Cointreau
4 dashes orange bitters
Shake with ice and strain into a cocktail glass.