1 1⁄2 oz Gin (infused with olives, see note)
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Anisette
1⁄2 oz Bénédictine
3⁄4 oz Half-and-half
3 ds Lemon bitters
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.