Chris Smith

Since sourcing some Benedictine DOM a few months ago I've made this as an alternative to my more regular manhattans or old fashioned.

A month ago I picked up a bottle of a one time release Lot 40 Rye cask strength finished in cherry wood barrels. It was interesting but not something I'd buy again in most drinks ... till I tried it in this. It was stellar.

Now wondering if there's a specific cognac people find best for this!

Been making a lot of these recently and switching vermouths around moves things a -lot- compared to varying the gin.

Also wondering if I'm the only one adding a dash of orange bitters (Regans #6) which seems an obvious enhancer.

I make them with fresh squeezed lime juice. Not sure if that technically makes it a different drink.

If organized enough I make the simple syrup from raw honey.

I also like it slightly sweeter and use a touch more sugar than this. Agree dark sugar is the way to go.

And like you I appreciate an orange note.

I get it from using a mix of orange bitters with angostura bitters, but primarily from spraying an orange zest through a match flame onto the surface at the end. My children enjoy the fireball that makes, I enjoy the massive orange aroma notes this adds.