The Compass

A recipe adopted from Johnny Brooks' 1954 publication "My 35 years behind the bar", as it appears in  "The Big Bartenders Manual" by Masson & Boehm

The Compass

The Compass

Ingredients

1.5 oz (45ml) rye
3/4 oz (22ml) Benedictine
3/4 oz (22ml) sweet vermouth

Instructions

Stir with ice and strain into a cocktail glass.


I found that a dash of (Angostura) orange bitters was necessary to bring out the flavors in this drink.