Bénédictine has a knack for playing well with others, making it a reliable modifier in many cocktails that need a little extra depth and sweetness. Clover Club’s Tom Macy prefers pairing the liqueur with brown spirits, though, which he feels go so well with “Beni’s” dark and earthy flavors—like in this rye- and prune brandy-spiked Manhattan riff by way of Brooklyn, a menu mainstay from the Carroll Gardens bar.
- 2 ounces rye, preferably Rittenhouse
- 1/2 ounce dry vermouth
- 1/2 ounce Bénédictine
- 1/4 ounce prune brandy
- 2 dashes Angostura bitters
- 2 dashes orange bitters
Garnish: orange twist
- Add all ingredients to a mixing glass and stir.
- Pour into a Nick & Nora glass and garnish with an orange twist.