3⁄4 oz Bénédictine
1 twst Lemon peel (flamed)
Instructions

Stir, strain, coupe, flamed lemon twist.

History

Featured in Gary Regan's 101 Best New Cocktails 2012

Cocktail summary
Created by
Dan Carlson, Saul, Brooklyn, NY.
Year
2012
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(38 ratings)
YieldsDrink
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From other users
  • Maybe a 4.5er but very good either way. — ★★★★★
  • Maybe 1.75 rye. Nice background with both cherry and mezcal — ★★★★
  • Very intense. Less maraschino next time. I used bourbon. Also, volume is high. Maybe 1.75 oz rye?
  • Made exactly to recipe — ★★★★
  • Well done! This is a quality recipe. — ★★★★
  • Well balanced and wow finish. — ★★★★
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Comments

The flavor is very nice. The drink is very intense. Is there a way to lighten it up, volume wise and intensity?


My guess would be to stir it for a longer time. Or if that's not enough, add 1/4 ounce of cold water. Thanks,  Zachary


This is a pretty standard sized drink in most craft cocktail bars (3.25 oz pre-dilluted, I'd say most are 3 - 3.5 oz pre-dilluted, excepting some like an old fashioned build).  You could sub Overholt Bonded or Rittenhouse for the 80 proof Overholt rye, and shave off a quarter ounce.  As far as the intensity goes, simply dilute it more.  Not sure what stir count you're using, but add another 5-10 revolutions, taste it, if it's still too intense repeat until you find your sweet spot.