Frisco Sour

2 oz Rye
1⁄2 oz Bénédictine
1⁄2 oz Lemon juice
Instructions

Shake, strain, serve up.

Cocktail summary
Created by
Unknown
Year
1930
Is an
authentic recipe
Reference

http://www.nytimes.com/2010/10/29/dining/29tipsy.html

Curator
Not yet rated
Average
3.5 stars
(17 ratings)
YieldsDrink
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From other users
  • This drink doesn't sound like it should work, but I actually really liked it. For me, it definitely has that old school, classic taste that's a little rough around the edges. I wonder where this first appeared.
  • Quite like a whiskey sour with a slight herbal note from the Benedictine. Better having rested for a minute.
  • The ratio works, but this isn't much more than the sum of its parts.
  • Eastern Standard uses 2:1:1. Might be better with the Eastern Standard ratio. I liked it but Robin thought it was too whiskey-forward. — ★★★★
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Comments
Dan commented on 9/27/2011:

I merged the cocktail "Frisco" into this "Frisco Sour", which I believe to be a better recipe. The Frisco that I posted used 3/4 oz each of Benedictine and lemon juice. I suspect that 1/2 oz gives a more subtle and balanced cocktail. CocktailDB lists a more complicated cocktail with a mix of lemon and lime juice, plus some sugar. See the NY Times reference (which I added).

The original Frisco simply called for whiskey and Bénédictine, without lemon. This seems to be an unpromising classic cocktail -- too sweet for modern taste. The choice of rye seems prudent, although bourbon could certainly be used too.

As with many drinks, it's good to start with *half* of the lemon juice called for. The lemon juice threatens to obscure the other flavors. But it's a pleasant sip when you figure out your favorite ratio. Not bad on the rocks.

Loved it!

Might benefit from the addition of an expressed twist of lemon.