Courtesy of Neyah White at NOPA in San Francisco

• 1.5 ounce Death’s Door White Whisky
• 1/2 ounce Dolin Blanc Vermouth
• 1/2 ounce Benedictine
• 6 drops Bitter Truth orange bitters

Add all ingredients to an ice-filled bar glass. Stir gently, to blend ingredients and chill. Strain into a chilled coupe glass. Top with a dash of seasonal eau de vie for additional aromatics.

via This Ain’t No Moonshine – New Finds – – CHOW.

Jane Russell

• 1 1/2 oz Russell’s Reserve Rye
• 1/2 oz Rittenhouse Rye (bonded)
• 1/4 oz Carpano Antica Sweet Vermouth
• 1/4 oz Grand Marnier
• 1/4 oz Benedictine
• 1 dash Chocolate Bitters

Stir & strain into a coupe glass and garnish with an orange twist.

]]> From Brian Miller at NYC’s Death & Company:

Jane Russell

• 1 1/2 oz Russell’s Reserve Rye
• 1/2 oz Rittenhouse Rye (bonded)
• 1/4 oz Carpano Antica Sweet Vermouth
• 1/4 oz Grand Marnier
• 1/4 oz Benedictine
• 1 dash Chocolate Bitters

Stir & strain into a coupe glass and garnish with an orange twist.

]]> http://the-bitter-truth.com/2010/02/08/jane-russell/feed/ 0 http://the-bitter-truth.com/2009/11/21/monastery-cocktail/ http://the-bitter-truth.com/2009/11/21/monastery-cocktail/#comments Sat, 21 Nov 2009 17:05:35 +0000 admin http://the-bitter-truth.com/?p=110 Monastery Cocktail

40 ml Sweet Red Vermouth
20 ml Bénédictine
10 ml The Bitter Truth – Jerry Thomas’ Own Decanter Bitters

Stir in mixing glass with ice & strain into a cocktail glass.