Prep 2 mins
Cook 0 mins
From Stanley Clisby Arthur’s Famous New Orleans Drinks and How To Mix ‘Em (1937)
- 3⁄4 ounce rye whiskey
- 3⁄4 ounce sweet vermouth
- 3⁄4 ounce benedictine
- Herbsaint or 3 dashes pastis or 3 dashes absinthe
- 3 dashes peychaud's bitters
- maraschino cherry
- Mix in bar glass with lumps of ice. Strain into a cocktail glass.
- in which has been placed a maraschino cherry. Savor.
This was made during a bbq and I have to say it was really nice. I enjyed it very much and it can easily be doubled. It's also best to drink it right away, too.