Tuesday, December 14, 2010

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

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


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.

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