3/4 oz Benedictine
3/4 oz Lemon Juice
1/4 oz Cointreau
Shake with ice and strain into a sugared-rimmed cocktail glass.
On Friday, our first cocktail of the evening was found in the Cocktail Collective book, namely the Farmer's Armagnac. The drink was created by Frank Cisneros of Brooklyn's Prime Meats, and after having the Junior a few nights before, I was in the mood for yet another Benedictine drink. Moreover, finding cocktails that specifically call for Armagnac is rare; generally we only get to use it when the recipe calls for brandy as it can often make the flavor profile more interesting. With Armagnacs frequently having a rustic taste to them, the drink's name was an appropriate pun.