coin toss

2 oz Rittenhouse Rye, Laird's Bonded, Santa Teresa 1796 Rum, Hine H Cognac, or Famous Grouse Scotch (Famous Grouse Smoky Black)
3/4 oz Carpano Antica Sweet Vermouth (Cocchi)
1/4 oz Yellow Chartreuse
1/4 oz Benedictine
2 dash Peychaud's Bitters

Stir with ice and strain into a coupe.I recently saw a mention of the Coin Toss from Death & Co., and I realized that I had not made one yet. It appears in the Death & Co.: Modern Classic Cocktails book attributed to Phil Ward in 2008. This was the original multiple choice cocktail in a section of the bar's menu that put the Mr. Potato Head method into practice by allowing the guest or bartender to pick the spirit. The Coin Toss was based on the template 2 oz spirit, 3/4 oz vermouth, and 1/2 oz liqueur(s) that Phil frequently used such as the simple Cynartown or the split spirit-split liqueur Airbag. With my choice of Scotch combined with Yellow Chartreuse, Benedictine, and Peychaud's, the recipe reminded me of the Blues from a Gun that I crafted on the fly at Drink with the 1895 combination of Yellow Chartreuse-Benedictine in mind from the Widow's Kiss. In the glass, the Coin Toss began with a grape and herbal bouquet. Next, the vermouth's grape filled the sip which was followed by Scotch, pine, dried fruit, herbal, and anise flavors on the swallow.