This cocktail is s delicate and smooth sipper that is perfect for before dinner or when you want something a little light. The apple notes of the vermouth bring out the dried fruit of the scotch, and the angostura spice and cinnamon flavors are ideal for chilly autumn and winter days. While a single malt is recommended, note that an Islay Single Malt will be overpowering in this cocktail.
1 1/2 oz Dry or Blanc Vermouth
1 oz Single-Malt Scotch
1/2 oz Benedictine
3 dash Orange Bitters
2 dash Angostura
Absinthe rinse, preferably Letherbee Oak Absinthe Brun
- Rinse a coupe glass with absinthe. set aside.
- Combine scotch, vermouth, Benedictine, bitters, and cinnamon in a mixing glass with ice.
- Stir well until combined, about 30-45 seconds.
- Strain into absinthe rinsed glass. Garnish with expressed orange peel and enjoy!