Neutral Ground
Recipe:
- 60ml Sazerac 6yo rye
- 15ml dry amontillado sherry
- 15ml Bénédictine D.O.M.
- 3 dashes orange bitters
Stir everything over ice until sufficiently chilled, strain into a prechilled cocktail glass. Garnish with an orange zest.
An elegant, smooth drink in the vein of a Manhattan or Bobby Burns, featuring a wonderful combination of dry sherry and the brilliant, aromatic herbal liqueur.
Spicy, sweet, dry, nutty, honey, rye - simply delicious.
The Sazerac is on the milder side and is only 46% ABV; if you use a stronger rye or, for example, a Bottled in Bond rye like Rittenhouse, 50ml is enough for a good balance.
Source: Rhiannon Enlil, Old Absinthe, New Orleans, USA, 2008
