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 | Avallen Calvados |
| 5/12 fl oz | Bénédictine D.O.M. |
| 5/12 fl oz | Yellow Chartreuse liqueur |
| 2 dash | Angostura Aromatic Bitters |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
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Review:
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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