Arthur Hale No. 2

Difford’s Guide
Discerning Drinkers (7 ratings)

Serve in a Coupe glass

Ingredients:
1 23 oz Bourbon whiskey
1 oz Strucchi Rosso Vermouth
34 oz Strucchi Dry Vermouth
16 oz Bénédictine D.O.M. liqueur
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist.
  3. STIR all ingredients with ice.
  4. STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

Manhattan-esque with delicate herbal notes.

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History:

Adapted from a recipe in Ted Saucier's 1951 book Bottoms Up

ARTHUR HALE (No. 2)
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.

Ted Saucier, Bottoms Up, 1951

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

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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Andy Parnell-Hopkinson’s Avatar Andy Parnell-Hopkinson
27th June at 19:46
More evidence for my theory that Benedictine makes everything better.