Man I love this drink. I mean love it. It’s on my top ten ever list for sure, maybe even top five. It’s just a perfect mix of flavors, and it’s a shame that it’s not better known. So let’s fix that!
If you’re at any bar that prides itself on its drinks, your bartender should know how to make this, whether it’s on the menu or not. And if for some reason it isn’t, that’s OK, because they’ll definitely have all the ingredients. If they don’t, well, they’re not really a bar that prides itself on its drinks.
Actually, that brings up a good point: talk to your bartenders! They’re usually cool people, they usually like talking about their work, and they usually enjoy customers who view them as something more than a drink-dispensing automaton. I’ve taught two different bartenders how to make this drink, and both of them were totally up for learning something new.
As for making this at home: the only thing it requires that’s not an absolute must for the home bar is a bottle of Benedictine. I thoroughly recommend picking one up. It’ll last a long time, since most recipes that use it call for small amounts, and it’s a less-overwhelming introduction to herbal liqueurs than Green Chartreuse (both flavor-wise and in terms of alcohol content).
- 1 oz. Rye Whiskey (Knob Creek is tasty)
- 1 oz. Brandy (E&J XO for $15 is a steal)
- 1 oz. Sweet Vermouth (I like Punt e Mes)
- .25 oz. Benedictine
- 2 Dashes Angostura Bitters
- 2 Dashes Peychaud’s Bitters
Combine all ingredients in a cocktail glass over ice and stir thoroughly. Strain into a chilled cocktail glass. Garnish with a Luxardo maraschino cherry.
This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts.