|1 1⁄2 fl oz||Calvados brandy|
|3⁄4 fl oz||Benedictine D.O.M.|
|3⁄4 fl oz||Yellow Chartreuse liqueur|
|2 dash||Angostura or other aromatic bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Fantastically herbal with hints of apple, mint and eucalyptus. This classic is also often made with green Chartreuse but we prefer with half yellow and half green. It's controversial but try this combo shaken rather than stirred.
Created by George J. Kappeler at New York City's Holland House Hotel. This recipe is adapted from his 1895 book Modern American Drinks.