Copy

Brainstorm

2 oz Irish whiskey
1⁄2 oz Dry vermouth
1⁄2 oz Bénédictine
1 twst Orange peel (as garnish)
Instructions

Stir; strain; cocktail class, squeezed orange peel

History

First shows up in Hugo Ensslin's 1917 as "Brain Storm" as well as in the 1930 Savoy Cocktail Book as "Brainstorm" which is the more common rendering. Older recipes calls for two dashes each of Bénédictine and French vermouth and most modern recipes call for ½ oz each (since a dash during these period is often quite ambiguous and typically larger).

Cocktail summary
Posted by mako on
Created by
First described by Hugo R. Ensslin
Year
1917
Is an
authentic recipe
Reference

https://euvs-vintage-cocktail-books.cld.bz/1917-Recipes-for-Mixed-Drink… and https://punchdrink.com/recipes/al-sotacks-brainstorm/

Curator
Not yet rated
User rating
4 stars
(11 ratings)
Yields Drink

From our sponsors

Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • John McCormack — Irish whiskey, Aromatized wine, Curaçao, Lemon peel
  • Molly Bloom — Irish whiskey, Aromatized wine, Orange bitters, Lemon peel
  • Traveling Scotsman — Highland Scotch, Sweet vermouth, Islay Scotch, Herbal liqueur
  • St Columb's Rill — Irish whiskey, Bianco Vermouth, Herbal liqueur, Maraschino Liqueur, Bitters
  • Weeski — Irish whiskey, Aromatized wine, Triple sec, Orange bitters, Orange peel
Comments
ThatGuyOverThere commented on 11/18/2022:

Very nice indeed. Didn't have an orange twist, so added a dash of Angostura Orange bitters.

Joe White commented on 3/18/2023:

Made this last night to spec, but it wasn't quite balanced. I used Cocchi Vermouth di Torino Extra Dry Piedmont. 1/2 oz wasnt enough. It took another 1/2 oz to make it really good. Plus Powers Irish Whiskey & Benedictine. I think I will add an drop of Crude "RIZZO" BITTERS (ROSEMARY, GRAPEFRUIT & PEPPERCORN) next time.