Benedictine replaces vermouth in this martini variation, which also calls for kirsch, or kirschwasser, a cherry eau de vie. (You might have cooked with it if you've ever made a traditional fondue.)
According to author David A. Embury, this drink took the first prize at the championship cocktail contest in Biarritz in 1928. He suggests adding more gin and a dash of fresh lemon juice. Spirits columnist Jason Wilson recommends, instead, using the ratio given here and garnishing with a twist of lemon peel.
- 2 ounces gin, preferably Beefeater
- 3/4 ounce Benedictine
- 1/4 ounce kirsch
- Twist of lemon peel, for garnish
Fill a mixing glass halfway with ice. Add the gin, Benedictine and kirsch. Stir vigorously for at least 1 minute, then strain into a chilled cocktail (martini) glass. Twist the lemon peel over the drink to release its oils, then drop it into the drink as a garnish.
Adapted from "The Fine Art of Mixing Drinks," by David A. Embury (Doubleday, 1948).
Tested by Bonnie S. Benwick.
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