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
Created by
Savoy Hotel
Year
1930
Is an
altered recipe
Curator
Not yet rated
Average
4 stars
(7 ratings)
YieldsDrink
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