A spirit-forward whiskey sour built on rye, with Bénédictine standing in for ordinary syrup so its honeyed cloister of herbs threads through every sip alongside a clean lemon snap. The drink first surfaced in 1930s bar guides — Boothby's 1934 World Drinks and How to Mix Them is among its earliest homes — and its name simply tips a hat to San Francisco. The original was a near-neat rye dressed with Bénédictine and a twist; the citrus-laced sour version emitted here is the form most bars pour today.
Garnish: Lemon Peel
Shaken · Coupe · None
add
Combine rye whiskey, Bénédictine, and lemon juice in a shaker.
shake
Add ice and shake well until chilled, about 10 seconds.
strain
Fine-strain into a chilled coupe.
garnish
Express a lemon twist over the surface and drop it in.