Tip Top Cocktail

I am not sure where this drink comes from although I first found the recipe in “Old Waldorf Bar Days”, by Albert Crockett Stevens from 1931. What I find the most fascinating about this drink, is that it uses dry vermouth as it’s base. With so much vermouth, please don’t try to use that tired old bottle that might be sitting in your liquor cabinet. Pick up a nice fresh bottle of a good quality vermouth, and really see what it can do.


2 oz dry vermouth

1/8 oz Benedictine

dash Angostura Aromatic Bitters


Stir with ice.

Strain into a cocktail glass.

Garnish with a lemon twist.


Garretto 3 Aug 2009
11:45 am

The only other drink I know of consisting of that much vermouth (let alone without another base liquor) is your Black Feather cocktail——which is outstanding.
I’ll crack open a new bottle of Noilly Pratt and give it a try.
Thanks again.

ger 10 Aug 2009
1:16 pm

Also, the Chrysanthemum ( i think this spelling is right?)cocktail is a Tip-Top with the addition of absinthe. A wonderful libation.
Thanks Robert.

Jenna 16 Aug 2009
9:45 pm

Intriguing! I love anything with bitters. The only other drink I can think of w/this much dry vermouth would be a Duplex (or what was called a Cin Cin when I lived in Mallorca). I’ve never had Benedictine so I’m eager to try this as well. The name reminds me of the still lighted sign for the Allerton Hotel (Chicago)‘s long closed cocktail lounge: Tip Top Tap :-)

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