1 1/4 oz Carpano Antica Sweet Vermouth
1/4 oz Benedictine
3/4 oz Rittenhouse Rye
1/4 oz Pierre Ferrand Ambre Cognac
1/4 oz Cinnamon Simple Syrup
Shake once without ice and once with ice. Strain into a cocktail glass.
For my second beverage at Drink last night, I asked Misty Kalkofen to make me something containing sweet vermouth and egg. This combination gave Misty a bit of a pause in her mental search for something classic, so she improvised this recipe. Once I heard the ingredients, I commented that it sounded a lot like a shifted proportion Vieux Carre converted into a flip. The cinnamon syrup made a decent substitution for the Angostura and Peychaud's bitters and added a lot of flavor to this rather rich drink. After Andrea had a taste, she commented that it "would be an awesome dessert cocktail."
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.