1 oz Gin
3⁄4 oz Dry vermouth
1⁄4 oz Bénédictine
Instructions

Stir, Strain, Cocktail Glass, garnish with a Maraschino cherry

History

This was originally a Savoy drink that was equal parts gin and Caperitif with a dash of Angostura and a dash of absinthe. Robert Hess (see cited link) modernized it.

Cocktail summary
Posted by Matu on 12/11/2016
Created by
Savoy Hotel
Year
1930
Is an
altered recipe
Curator
Not yet rated
Average
4 stars
(5 ratings)
YieldsDrink
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