The Cocktail Spirit with Robert Hess
Benedictine is one of those products which often just seems to gather dust on most bars shelves. When asked, most bartenders only know that it is used in a "B&B" which is why you'll normally see "B&B" on the back shelf instead of "Benedictine". The Cabaret is an excellent way to use Benedictine and grow accustomed to its unique flavor.
1 oz gin
3/4 oz dry vermouth
1/4 oz Benedictine
2 dashes Angostura Aromatic Bitters
Stir with ice.
Strain into cocktail glass.
Garnish with cherry.