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Serve in

Coupe glass...
2 fl oz Irish whiskey
½ fl oz Benedictine D.O.M. Liqueur
½ fl oz Noilly Prat Extra Dry Vermouth
½ fl oz Chilled water (omit if wet ice)
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How to make:

STIR all ingredients with ice and strain into chilled glass.


Orange zest twist


Dry vermouth balances the sweet notes of Bénédictine over a boozy Irish whisky base.


This classic from the 1920s first appears in Harry Craddock's 1930 The Savoy Cocktail Book

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