Garnish:
None
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/4 fl oz | Dewar's 12 Year Old Scotch whisky |
| 1 1/4 fl oz | Noilly Prat Extra Dry |
| 1/2 fl oz | Bénédictine D.O.M. |
| 1 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Aptly described as being "an herbaceous Scotch sipper."
History:
Originally made with the eponymous whisky this classic first appears in William Tarling's 1937 Café Royal Cocktail Book which specifies it should be shaken rather than stirred. Originally created by one E. Goodall, this cocktail was kindly brought to our attention by Jason E. Clapham and this adaptation is to his recipe.
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