1 1⁄2 oz Whiskey
1 1⁄2 oz Sweet vermouth
2 ds Amer Picon (or Bigallet China-China)
Instructions

Stir with ice, then serve up in a coupe. Garnish with an expressed lemon peel and discard.

Notes

Since Amer Picon is not available in the US, I substituted Bigallet China-China Amer - as close as I can get.

Cocktail summary
Posted by Ke_LAN on 1/17/2015
Created by
Hugo Ensslin
Year
1916
Is an
authentic recipe
Curator
Not yet rated
Average
4.5 stars
(22 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Saveur and Imbibe suggest rye. Here's the Saveur version (Imbibe calls for Amer Picon): 1&1/2 rye 1&1/2 sweet vermouth, Punt e mes preferred 1/2 benedictine 1 dash ango lemon peel — ★★★★
  • Yet to try
  • Regraded as 4 stars based on 1.5 Ritt, 1 PeM, .5 Amer Boudreau, .25 Benedictine. Rich sip and enjoyable metallic cherry finish (the Estopinal ratios from Imbibe, without the chilled-but-no-ice performativity).
  • Made with Buffalo Trace and AP. Sweet, but balanced. 1 dash Bittermens Xocolatl improves. — ★★★★
  • Tried with rye and 3 dashes Angostura bitters. — ★★★★
Similar cocktails
  • Floridita Special — Rye, Sweet vermouth, Amer Picon, Triple sec, Bitters, Sugar
  • Country Life #2 — Bourbon, Sweet vermouth, Jamaican rum, Bitters, Orange peel
  • Red Head — Rye, Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Averna, Herbal liqueur, Lemon peel
  • Enigma Cocktail — Whiskey, Sweet vermouth, Cherry Liqueur, Herbal liqueur, Peychaud's Bitters
  • Sabotta Dusk — Rye, Cognac, Sweet vermouth, Averna, Bitters
  • Slick Watts — Bourbon, Sweet vermouth, Campari, Crème de mure, Peychaud's Bitters
  • St. Jack — Rye, Bonal Gentiane Quina, Orange Curaçao, Orange bitters
  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
  • Christmas Bonus — Bourbon, Curaçao, Sweet vermouth, Allspice Dram, Bitters, Orange peel
  • Blind Man's Bluff — Bourbon, Martinique Rum, Bitters, Coconut palm syrup, Orange peel, Clove
Comments

Ajvan commented on 11/30/2019:

Saveur and Imbibe both suggest rye, and I'd agree, to dry things out a little. Using Punt e mes as the vermouth also helps.



Curated this - as posted it was 2 Bourbon, 3/4 sweet vermouth, 1/4 each Amer Picon and Benedictine. Ensslin has it as an equal parts drink with 2 dashes each Amer Picon and Benedictine. I'd call 4 dashes about a barspoon. While Rye is probably the way to go here, I think the Benedictine probably has enough herbal accord to mimic rye if you want to use Bourbon. Thanks,  Zachary


So after curating this last night, I made one with Knob Creek Rye and CAF and homemade Amer Boudreau (which is rather strong). The measurements in that Ensslin book are all messed up. He sets a pony equal to a jigger where normally there's a half ounce difference between the two. Then, a jigger is 1/4 of a whiskey glass and a drink is 1/2 of a whiskey glass. I mean, come on man. So a drink is either 2 or 3 ounces depending on which way you interpret things. My read on the drink is that it's meant to be a "fancy" Manhattan, modified by the Amer Picon and Benedictine. But at a 3 ounce drink, the modifiers are hard to distinguish. My feeling is that either this really should be a 2 ounce drink rather than a 3 ounce one. And there should be barely enough modifier to tell they're there. My guess is 1 ounce of each and 1/8 oz (eyeballed into a 1/4 oz measure) of each modifier. Thanks (sorry for the long note),  Zachary