1/3 Bénédictine (1 oz)
1/6 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)
1/6 Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass. I added a lemon twist.
Last Thursday, I delved into Hyman Gale's The How and When again and found the Supreme cocktail recipe. With rum, Bénédictine, and lemon juice, it reminded me of the Rum Frisco that Scott Holliday made for me. In addition, the rum, Bénédictine, vermouth, and citrus also conjured up the Tango #2; the one that we had was Wayne Curtis' variation using Cynar as the liqueur, and the Supreme prompted us to try the proper Bénédictine version the next night.