3/4 oz Benedictine
3/4 oz St. Germain
3/4 oz Lime Juice
1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass.
On Tuesday night, I had to juice a lime for the curry recipe I was making so I went off in search of a recipe that would make good use of the rest. In the Cocktail Collective book, I spotted a recipe by Jabriel Donohue from the Acadia restaurant in Portland, Oregon. Jabriel's drink, the Pantorium, had a familiar format of a base spirit, two liqueurs, and citrus; however, the name was quirky and catching. Pantorium is an old school term for a laundry and cleaners and some establishments still exist under this name. I could not neither locate a Pantorium in Portland nor determine the full history of why the drink is named this (and Jabriel himself did not provide many clues).
Post note: Jabriel Donohue commented here and explained all:
The story of the Pantorium: a while back I was talking with the the owner of an establishment that never ended up coming into existence. While we were discussing how to build out a quality cocktail menu, he mentioned that he wanted two drinks with specific names. The first was completely onomatopoeic and I can't recall it for the life of me. The second he wanted to be called "Pantorium". He wasn't even sure what the word meant, but it was printed in tile out front of a nearby business (which had, I found after a little research, once been a dry cleaners). I'm a sucker for "make this name" cocktail challenges, and so this was the drink created, intended to be "pants-cleaningly refreshing". Thanks for trying it out, I'm glad you liked it!