About this Cocktail
As printed in Hugo R. Ensslin's 1917 work "Recipes for Mixed Drinks, Second Edition."
This cocktail is very sweet. I added a few dashes of lime juice to cut it back a bit.
1.5 oz Benedictine
1.5 oz French Vermouth
3 bar spoons absinthe
Orange peel (garnish)
"Stir well in a mixing glass with cracked ice, strain and serve with a twist of Orange Peel."
Get BarNotes for the iPhone to
discover and share your favorite cocktails.
Give us your email address and we will send you instructions to reset it