About this Cocktail
Made by Zack Zavisa at the Ravens Club in Ann Arbor. Rotated onto their tippins menu.
Named after the street in Detroit he grew up on.
2 ounces rye whiskey (Bulliet, etc)
0.25 ounce sweet vermouth (Carpano Antica)
0.25 ounce dry vermouth
0.5 ounce Benedictine
Demerara sugar cube
Muddle sugar cube with a few drops of angostura and peychaud bitters in mixing glass.
Add spirits and ice. Stir. Strain and garnish with citrus.
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