A spirit-forward classic that reads as a Manhattan with Benedictine standing in for sweet vermouth: the rye's pepper and spice fold into the liqueur's honeyed, herbal warmth, with Angostura tying the two together. It surfaces in print as early as Bill Kelly's 1946 The Roving Bartender and again in Embury's 1948 manual, where it was always built Benedictine-forward. Stirred and served up with an expressed lemon twist, it makes an elegant after-dinner sipper.
Garnish: Lemon Peel
Stirred · Coupe · None
add
Combine the rye whiskey, Benedictine, and Angostura bitters in a mixing glass with ice.
stir
Stir until well chilled and properly diluted, about 20-30 seconds.
strain
Strain into a chilled coupe, served up.
express
Express a lemon twist over the surface to release the oils.
garnish
Garnish with the lemon twist.