Gin And Chinotto
Fill rocks glass with ice. Add gin and top off with Chinotto. Gentle stir. Garnish with orange wedge.
A Mountain of Crushed Ice
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Fill rocks glass with ice. Add gin and top off with Chinotto. Gentle stir. Garnish with orange wedge.
A Mountain of Crushed Ice
Shake and strain into a crushed ice-filled rocks glass.
Shake everything except the Cognac and rosewater and strain into a small wine glass. Float Cognac and rosewater on top.
Shake and strain into a chilled cocktail glass.
Shake and strain into a chilled cocktail glass.
Stir, strain, cocktail glass, lemon twist
Hess uses 1/8 oz Benedictine on his video presentation of this drink
Robert Hess The Essential Bartender's Guide
Stir, strain, cocktail glass, cherry (historical) or lemon peel garnish
Original version is equal parts brandy and vermouth.
Was the house cocktail at the Metropole Hotel in NY
I tried this without the simple (sweetness without flavor just isn't that appealing) and it was a little flat. I added a bar spoon each of Benedictine and Luxardo maraschino liqueur, and liked it a lot more. I used Dandelion and Burdock bitters instead of Peychaud's and orange, and garnished with an orange twist instead of lemon or a cherry.
Stir, strain, cocktail glass, quarter wheel of lemon to garnish
The Essential Bartender's Guide
Shake and strain into a chilled cocktail glass. Lemon peel garnish.
Shake and strain into a chilled cocktail glass.