25% Dry Vermouth (3/4 oz Noilly Prat)
10% Bénédictine (2 tsp or 1/3 oz)
10% Curaçao (2 tsp or 1/3 oz Pierre Ferrand)
5% Brandy (1 tsp or 1/6 oz Foret)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. Serve with a cherry.
For cocktails a few Wednesdays ago, we began the evening with the Black Friars from the United Kingdom Bartenders Guild's Approved Cocktails book. The drink bears similarity to my Black Friar that I created for a Plymouth Gin contest. It also shares a likeness to the classic Caprice as well as Eastern Standard's King's Yellow and the old Latin Quarter's Joan Blondell.