A Sweet Manhattan served on-the-rocks with added herbal complexity and an all-important splash and dash or two of New Orleans bitters.
Driven by comments...
Fabulous - one of my favorite night sippers. I prefer different proportions, but it's up to the 'discerning drinker'. My version:
3/4oz bourbon, 3/4oz cognac/brandy, 1/2oz benedictine,3/4oz vermouth,1 dash of angostura, 2dashes of peychaud. Plus maraschino cherry!
One of my favorite drinks. I'm typically using a "perfect" variation, with 1/2 sweet and 1/2 dry vermouth, while slightly upping the Benedectine to 1/2oz to compensate.
Added an additional 1/4 oz of Benedictine to increase the sweetness created a well balanced cocktail that connotes caramel, vanilla, and orange. Perhaps a cherry might work well in lieu of lemon.
Love the Vieux Carré. However I think there is not enough Benedictine in this recipe and it comes out too dry. Dale DeGroff recommends just under 1/2oz Benedictine for this much spirit, and it made a more balanced drink, with a bit if sweetness more characteristic of the Vieux Carré.
The recipe in your book only has 7.5ml of Bènèdictine... and I have to say, I prefer that more subtle, less sweet version.