Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Old Simon Genever |
| 3/4 fl oz | Triple sec liqueur (40% alc./vol.) |
| 3/4 fl oz | Orange juice (freshly squeezed) |
| 2 dash | Orange Bitters by Angostura |
Review:
Orange-yellow in flavour with genever adding a pleasant spiritous bready backbone to orange fruit. Perhaps serve with marmalade on toast for breakfast.
History:
Adapted from Hyma Gale and Gerald F. Marco's 1937 book The How and When.
Amsterdam Cocktail
Hyma Gale & Gerald F. Marco, The How and When, 1937
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)
This cocktail also appears in Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition).
Amsterdam Cocktail
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
1 ounce Holland Gin
½ ounce orange juice
½ ounce cointreau
4 dashes orange bitters
Shake with ice cubes. Strain into chilled cocktail glass.
Nutrition:
136 calories
Alcohol content:
- 1.4 standard drinks
- 22.18% alc./vol. (44.36° proof)
- 20.1 grams of pure alcohol
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