Cabaret

The Cabaret is an excellent way to use Benedictine and grow accustomed to its unique flavor.
1 oz Gin
34 oz Dry vermouth
14 oz Bénédictine
2 ds Bitters, Angostura
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.
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