1 1⁄2 oz Gin (infused with olives, see note)
1⁄2 oz Anisette
1⁄2 oz Bénédictine
3⁄4 oz Half-and-half
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

1. The Gin: I put some Mediterranean-style olives into a glass container, poured in Tanqueray gin to cover + more, put the lid on, and let it "steep" in the 'frig for 3 days. Longer is better.
2. Heavy whipping cream can be substituted for "half & half" to add extra richness & body.

History

In memory of a Naval Academy graduate who always enjoyed a superb cocktail at Centro Basco.

Cocktail summary
Created by
Carl N.
Year
2021
Is the
author's original creation
Curator
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