Name: The Neutral Ground
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Rye whiskey 50% abv; 15 ml Amontillado sherry; 15 ml Bénédictine D.O.M.; 3 dash Aromatic bitters

Ingredients

1 ²⁄₃ fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

¹⁄₂ fl oz

Lustau Amontillado Los Arcos Sherry

¹⁄₂ fl oz

Bénédictine D.O.M. liqueur

3 dash

Angostura Aromatic Bitters

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of The Neutral Ground contains 176 calories

Alcohol content:

1.9 standard drinks
33.26% alc./vol. (66.53° proof)
27 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Amontillado sherry — Sulphur Dioxide/Sulphites

Comments & Discussion

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J. E. Clapham of Clapham Cocktails 1y

Other sources for this drink specify Orange Bitters rather than Ango. Anyone tried that?

J. E. Clapham of Clapham Cocktails 1y

I gather the Ango version is called Old Barrel.

Mike Premium Member 1y

Note the close similarity to the Old Barrel, with the only difference being the increase in the amount of rye here. My point is that I think this version would be just fine over a large piece of ice, as is called for in the Old Barrel version.

Simon Difford Verified User Premium Member 1y

Thanks for pointing this out. I've added a link to Old Barrel above.

G. M. Genovese Premium Member 1y

The recipe, as written, has too much Benedictine. The sherry shows up too late... Reduced the Bene' to 10 ml and - YES! - now the drinks sings. This triumph even with the most spineless strong rye I've ever tried, Old Overholt 114. Can't imagine how far it could excel with a Rittenhouse or Dad's Hat.

Herbert Brant 3y

Delightful cocktail! The spicy qualities are warm and sparkling, which I love. But I did use a couple of dashes of Cardamon bitters, reducing the Angostura, and it was magnificent.