1 1⁄2 oz Bourbon, Bulleit
3⁄4 oz Bénédictine
1⁄2 oz Lemon juice
Instructions

Shake over ice, strain into cocktail glass. Garnish with a wide piece of lemon peel. (No pith)

Notes

No more than 5 drops of bitters

Cocktail summary
Created by
Jennifer Richtmyer
Grange Kitchen & Bar Ann Arbor, MI
Year
2010
Is the
author's original creation
Curator
Not yet rated
Average
3 stars
(7 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • A whiskey sour but with Benedictine instead of simple. Tasty - could maybe try increasing lemon juice a bit, as this is decently sweet. — ★★★
  • Made with Canadian whiskey and, per the comments, ~2/3 oz lemon (which may have been too much). Differences between this and a standard whiskey sour are subtle. — ★★★
  • Peychaud's bitters instead
Similar cocktails
Comments