Name: Argentina Cocktail
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Dry vermouth; 7.5 ml Triple sec; 7.5 ml Bénédictine D.O.M.; 1 dash Orange bitters; 1 dash Aromatic bitters

Ingredients

1 fl oz

Hayman's London Dry Gin

1 fl oz

Strucchi Dry Vermouth

¹⁄₄ fl oz

Cointreau L'Unique triple sec liqueur

¹⁄₄ fl oz

Bénédictine D.O.M. liqueur

1 dash

Orange Bitters by Angostura

1 dash

Angostura Aromatic Bitters

How to make

Glassware

Prepare

Select and pre-chill a NICK & NORA GLASS.

Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

Garnish with skewered lemon slice wheel and maraschino cherry (sail).

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Argentina Cocktail contains 143 calories

Alcohol content:

1.4 standard drinks
24.98% alc./vol. (49.95° proof)
18.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

Gallery

Comments & Discussion

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Andy Parnell-Hopkinson 31w

Just lowered my rating by half a mark, as I found it too sweet. All the right ingredients, just the wrong proportions - investigation required.

Rob de Santos Premium Member 35w

I had made the Argentina sometime ago and enjoyed it. As it happens, I came across the following recipe in the "Tratado practico de coctelaria pasteleira y affines" bar guide by Mario Kardahi, Buenos Aires, 1966. (A very interesting book full of drink and food recipes, etc.). Portions adjusted to keep the original ratios.

Mar de Plata (page 85):
1 oz dry gin
3/4 oz dry vermouth
1/4 oz Benedictine
2 "blows" Grand Marnier (probably a few dashes or less than 1/6 oz)
lemon juice (qty not specified)

Simon Difford Verified User Premium Member 34w

Many thanks for bringing to my attention, Rob. I'll revisit this cocktail and also create a page for the Mar de Plata.

MsMulliner 31w

Mar de Plata (“Sea of Silver”—but I think I’d call it The Silver Sea) is a much more poetic name than The Argentina!

Olga María Gómez Henderson 1y

This wet martini variant is very tasty.

David Bell 2y

Another day another Argentina, or so I thought. Not concentrating, I added a whole shot of Cointreau instead of 1/4. I pressed on, not adding the Benedictine but continuing with both bitters. Actually not bad. Sweet, yes. In fact rather like an orange flavoured old fashioned boiled lolly. Have I invented something?!

David Bell 2y

Had all the ingredients sitting there waiting to be used! Quite delicious - gently spicy and slightly sweet. I probably wouldn’t have too many for just that reason, but one or two are a delicious change.

David Bell 2y

Half way through drinking I added a few more drops of Angostura bitters as has been suggested already. This gave it more grip and toned down the sweetness a little. Both versions are tasty though.

Niccolò Murtas 3y

Good beyond belief. And I am not a Gin enthusiast. Don't be shy with the Angostura, especially the normal one. I propose to the bored drinker to go for two drops rather than one... (of normal angostura, not of the orange bitter)...but only after you have gone for the standard described here, which, knowing the overall low ability of my discerning skills, should be surely the one to look for at first. But really both the taste of Gin and the one of normal angostura have never blended so well.

Sally Glover 5y

Looking to use some Benedictine in a gin-based cocktail, I found this on Difford’s. We had to substitute a different bianco vermouth but a delicious result.