3/4 oz Cocchi Americano
1/4 oz Bénédictine
3 dash Peychaud’s Bitters
Stir with ice and strain into a cocktail glass.
Two Wednesdays ago, Andrea and I went to Trina's Starlite Lounge for dinner. For a first drink, I requested the humorously named Unicorn Blood from the menu. With aged tequila, aromatized wine, Bénédictine, and bitters, it reminded me of their rum-based Tony Montana that I tried two years ago there. Bartender Beau Sturm described how many bartenders have a hard time making añejo tequila shine, but this combination created by Patrick Gaggiano really pleased him.