Wednesday, April 29, 2020

orchid thief

1 1/2 oz Fino Sherry (Lustau)
1 oz Dry Vermouth (Noilly Prat)
1/2 oz Benedictine

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Wednesdays ago, I decided to make a recipe from PunchDrink called the Orchid Thief that was created by Chip Tyndale of Dutch Kills and the Flatiron Lounge at the time. The drink was his cross of a Bamboo and a Chrysanthemum, and I was curious as to how it would play out without the latter's absinthe accent. Once prepared, the Orchid Thief began with a lemon, herbal, and savory aroma. Next, a semi-sweet white wine sip stole away with a savory sherry and herbal swallow with a hint of chocolate on the finish.

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