Arthur Hale No. 2
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Arthur Hale No. 2
Serve in a Coupe glass
| 1 2⁄3 oz | Bourbon whiskey |
| 1 oz | Strucchi Rosso Vermouth |
| 3⁄4 oz | Strucchi Dry Vermouth |
| 1⁄6 oz | Bénédictine D.O.M. liqueur |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- STIR all ingredients with ice.
- STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino), Dry vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Manhattan-esque with delicate herbal notes.
Variant:
History:
Adapted from a recipe in Ted Saucier's 1951 book Bottoms Up
ARTHUR HALE (No. 2)
Ted Saucier, Bottoms Up, 1951
By Athur Hale, New York City
2 parts bourbon
½ part (plus) Italian vermouth
½ part (minus) French vermouth
Dash benedictine
Ice
Shake. Strain into cocktail glass.
Nutrition:
One serving of Arthur Hale No. 2 contains 212 calories
Alcohol content:
- 1.9 standard drinks
- 24.42% alc./vol. (24.42° proof)
- 26.2 grams of pure alcohol
- More Herbal cocktails
- More Spirit-forward cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Arthur Hale No. 1
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