Garnish:
Float mint leaf or Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 5⁄6 fl oz | Calvados brandy |
| 2⁄5 fl oz | Benedictine D.O.M. |
| 2⁄5 fl oz | Yellow Chartreuse liqueur |
| 2 dash | Angostura or other aromatic bitters |
| 1⁄3 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Herbal with hints of apple, mint and eucalyptus. This classic is also often made with green Chartreuse but we prefer as per classic recipes with half Yellow Chartreuse and half Bénédictine.
History:
Created by George J. Kappeler at New York City's Holland House Hotel. This recipe is adapted from his 1895 book Modern American Drinks.
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