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
(94 ratings)
YieldsDrink
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From other users
  • carpano antica — ★★★★★
  • Very good. Used Rittenhouse, Remy VSOP, and Cinzano Rosso. Will try with others as well. — ★★★★★
  • Quite a lot like a better Manhattan although perhaps a little too sweet for my taste. — ★★★
  • Made with 2 tsp benedictine — ★★★★★
  • Adding extra 1/2 oz rye and serving up is nice. — ★★★★★
  • Nice, slow drink. Used 3/4 oz Punt e Mes (Capano Antica would have ben as good) Rinsed with Benedictine. Use the largest Ice cube(s) possible. — ★★★★
  • One of my favorite cocktails. On a whim tonight I replaced the Rye with Anjeo Tequila, which made for an interesting variation. — ★★★★★
  • The recipe I've been using has equal parts (1 oz ea) of the rye, cognac, sweet vermouth, and benedictine, plus 3 ds ea of Ango and Peychauds. The result is somewhat sweet, but I like it. — ★★★★★
  • Garnish with lemon twist
  • Like a more interesting Manhattan. Don't use too strong a rye or it will overwhelm the cognac. Used Germain Robin, Bulleit, and Punt e Mes. Great! — ★★★★★
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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.