Orchid Thief

Chip Tyndale, Dutch Kills and Flatiron Lounge | New York

Simply fino sherry, dry vermouth and a splash of Bénédictine, served up, the Orchid Thief reads like a hybrid of two of Chip Tyndale’s favorite cocktails: the Bamboo and the Chrysanthemum. 

Ingredients

Serving: 1

  • 1 1/2 ounce fino sherry
  • 1 ounce dry vermouth
  • 1/2 ounce Bénédictine

Garnish: lemon twist

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe glass.
  3. Garnish with a lemon twist.
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