50% Gin (1 1/2 oz Cascade Mountain)
25% Lemon Juice (3/4 oz)
1 dash Orange Curaçao (1 barspoon Senior Curaçao)
1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass.
The other drink I had last Friday night was the Daily Mail from the 1937 UKBG Approved Cocktails. With the tartness of lemon juice balancing the sweetness of Benedictine, the recipe reminded me of a gin-based Frisco Sour with the inclusion of Angostura Bitters and a dash of orange liqueur. Thinking back, the Daily Mail was closer to the gin-based Monk that we made back in 2007; I found that recipe on CocktailDB but never spotted elsewhere (it probably is in my Stan Jones' Complete Bar Guide though). My tasting notes on the Monk were "rather tasty and intriguingly complex."
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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3 comments:
Really must try that one. (Suitably colored accompaniment to an orange cat.)
I made this with G.Marnier instead of as the Curaçao (which I tend to do in most of my old school drinks). What a tasty cocktail!
The lemon-Benedictine combination is definitely a winner, whether paired with rye, gin, or brandy (I'm not sure I've had it with other spirits) and is somewhat common in classic recipes.
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