3/4 oz Benedictine
1/2 oz Lemon Juice
1/4 oz Absinthe
Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist.
A few Mondays ago, we ventured down to the South End to have dinner at Estragon. There, I asked bartender Sahil Mehta for his drink of the day that he posted on Twitter and Instagram as the sherry and Benedictine combination seemed alluring. The recipe itself later reminded me of Bergamot's citrussy riff on the Chrysanthemum called the Calla Lily. Given that concept, I dubbed this drink another 'C' flower name, the Camellia, which we have grown a variety or two of here at home.