1/2 Wineglass Irish Whisky (1 1/2 oz Red Breast Whisky)
2 Dashes Benedictine (1 Barspoon Benedictine)
2 Dashes French Vermouth (1 Barspoon Noilly Prat Dry Vermouth)
Squeeze orange peel on top. (Drop peel into mixing glass.) Stir well and strain into cocktail glass.
I liked this one a lot, actually. It’s fairly subtle, as cocktails go. Whiskey, herbey, orange. Sophisticated, I’d go so far as to say.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.