1 oz Bonal Gentiane-Quina
1/2 oz Benedictine
1 dash Peychaud's Bitters
Stir with ice and strain into a Double Old Fashioned glass. Fill with ice and garnish with a lemon twist.
Two Tuesdays ago, Andrea and I ventured over to Estragon. For a first drink, I peered into bartender Sahil Mehta's drink notebook and spotted a delightful aperitif called the Grease Lightning. The dry vermouth and Benedictine reminded me of the Chrysanthemum with the Peychaud's Bitters anise note subbing in for the classic's absinthe. Sahil commented that the drink's genesis was unrelated to that classic though.