Prep 2 mins
Cook 0 mins
From Stanley Clisby Arthur’s Famous New Orleans Drinks and How To Mix ‘Em (1937)
- 21.26 g rye whiskey
- 21.26 g sweet vermouth
- 21.26 g benedictine
- Herbsaint or 0.75 ml pastis or 0.75 ml absinthe
- 0.75 ml 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.