1/2 oz Lillet Blanc
1/2 oz Bénédictine
1/2 oz Lemon Juice
2 dash Herbsaint
Shake with ice and double strain into a wine glass.
On Monday night last week, Andrea and I stopped into Bergamot after dinner. For a drink, I selected the Calla Lily which was bartender Paul Manzelli's ode to spring. His goal was to create a vermouth-based cocktail to round out the menu, and he used the Chrysanthemum as a starting point. To the classic, he added a bounty of citrus notes from the Lillet and lemon juice.