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

Amsterdam Cocktail
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Photographed in a Bespoke Nick & Nora

Ingredients:
1 ¹⁄₂ oz	Oude genever
³⁄₄ oz	Cointreau triple sec liqueur
³⁄₄ oz	Orange juice (freshly squeezed)
2 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

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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

Nutrition:

One serving of Amsterdam Cocktail contains 134 calories

Alcohol content:

1.4 standard drinks
22.05% alc./vol. (22.05° proof)
20 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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James Brooke

27th October 2023 at 16:17

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.