Instructions

Stir, strain, rocks, low-ball.

Notes

Some recipes use 3/4 oz of each main ingredient, making a smaller drink.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Walter Bergeron Monteleone Hotel in New Orleans
Year
1938
Is of
unknown authenticity
Curator
5 stars
Average
4.5 stars
(86 ratings)
YieldsDrink
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From other users
  • Boozy. Perhaps a little too sweet. Not sharp. Benedictine adds something different.
  • Rittenhouse, Carpano Antica, 3/4 tsp Benedictine, 3 Peychauds, 2 Ango — ★★★★★
  • 1.5 Rye, 4 Pey 2 Ango — ★★★★
  • Great manhattan alternative — ★★★★
  • Maybe my favorite so far. — ★★★★★
  • Delicious Manhattan variation. Used Rittenhouse, Carpano, Pierre Ferrand Ambre, Peychauds, Ango, Benedictine — ★★★★
  • I use 3 Peychaud's, 1 Angusturra, and just a barspoon of Benedictine — ★★★★★
  • Made this with Rittenhouse, PF 1840, Carpano Antica. It was quite good, but might be better with Punt E Mes? — ★★★★
  • carpano antica — ★★★★★
  • Very good. Used Rittenhouse, Remy VSOP, and Cinzano Rosso. Will try with others as well. — ★★★★★
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Comments
Dan commented on 1/02/2014:

A mix of Punt e Mes and dry vermouth is very nice, adds bitter complexity, and tames the sweetness a bit. An improvement IMO.


I've been experimenting with different combos, looking to make a batch to put into a small (2 litre) charred oak keg for aging. My current combo consists of Old Overholt rye, Carpano Antica, Couvoisier VS, with the requisite herbals and bitters. Tonight, I tried a version using "house bitters" my wife brewed up (recipe courtesy of Brad Parson's "Bitters" book)...they're a little more earthy, dark, and less spicy than Angostura, and I think it allows the Benedictine's herbalness to cut through a bit. I also err on the shy side of the Benedictine and vermouth, preferring a little more bite to my drink. I think I'm getting close...just finished the first one, and I'm going to make a second, but using a stronger rye (Redemption? Don't know...wish I had my trusty handle of Beam Rye, but it disappeared during the holidays...).

Love this site...keep drinking, my friends.


J.S-g. commented on 9/24/2016:

Works wonders with Rittenhouse, Linie, Professore Vermouth, Benedictine, Ango and Peach Bitters! 


J.S-g. commented on 1/07/2017:

Tried it with five year old Zuidam genever instead of the rye, but the genever got lost and the drink needs that rye, I think.