blind river cocktail

3/4 oz Gin (Barr Hill)
3/4 oz Genever (Bols)
3/4 oz Blanc Vermouth (Dolin)
1/2 oz Benedictine
3 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a dehydrated orange wheel (orange twist).

Two Tuesdays ago, I went through my list of recipes that I had spotted online and selected the Blind River Cocktail from Imbibe Magazine created by Jesse Carr at Justine in New Orleans. The drink was named after a river in Cajun country and was crafted in the style of the Creole Cocktail. The combination of gin, white vermouth, Benedictine, and orange bitters reminded me of the Poet's Dream, and the Genever in the mix had shades of the Houdini.
In the glass, the Blind River Cocktail raced to the nose with orange, juniper, malt, and honey aromas. Next, that honey-floral element continued on into the sip along with a caramel note from the Benedictine, and the swallow showcased malty, juniper, woody, and herbal flavors with a minty orange finish.