creole

1/2 jigger Bourbon (1 1/4 oz Old Grand-Dad Bonded)
1/2 jigger Italian Vermouth (1 1/4 oz Martini Grand Lusso)
1 dash Benedictine (1/4 oz)
1 dash Maraschino (1/4 oz Luxardo)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.

Two Tuesdays ago, I returned to my new copy of W.C. Whitfield's 1939 Just Cocktails and spotted the Creole. This version of the Creole varied from the better known one which has Amer Picon instead of the Maraschino (besides rye as the whiskey); Just Cocktails has no shortage of Amer Picon recipes so it was not due to its availability to the author. Instead, it appeared more like a sweet vermouth version of the Brooklyn (as it appeared in Jack's Manual) crossed with the sweet vermouth version of the Red Hook, the Buffalo (or better stated, a mashup of the cocktails with the bitter elements of Punt e Mes and Picon removed).
This Creole proffered lemon, grape, and nutty cherry aromas. Next, the grape and cherry continued on into the sip, and the swallow dealt out Bourbon and herbal flavors with a sweet cherry finish. Without a bitter element in the mix, it lacked the intrigue and allure of the Picon version.