|1 1⁄2 fl oz||Ketel One Vodka|
|1⁄2 fl oz||Benedictine D.O.M.|
|1⁄2 fl oz||Conhaque V.S.O.P.|
|1 dash||Angostura Aromatic Bitters|
Vodka both fortifies and brings out subtle bready cereal notes in this complexly spiced cocktail.
With 1 shot of Bénédictine B&B replacing D.O.M. and cognac. (it's not nearly as good as the recipe we've used.)
This recipe is adapted from one by drinks historian, David Wondrich (thanks Dave). The Gypsy originated in New York City's famed Russian Tea Room, which in 1938 published a vodka cocktail booklet which included this cocktail.