Orchid Thief Chip Tyndale, Dutch Kills and Flatiron Lounge | New York photo: Daniel Krieger Share story: Share Tweet Email Email This Page To Name To Email Address From Name From Email Address Subject Message Hi, I thought you might like this article - [url]. Enjoy! Send 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. Print Save You need to enable JavaScript to vote Orchid Thief from Punch (http://punchdrink.com) Ingredients Serving: 1 1 1/2 ounce fino sherry 1 1/2 ounce fino sherry 1 ounce dry vermouth 1 ounce dry vermouth 1/2 ounce Bénédictine 1/2 ounce Bénédictine Garnish: lemon twist Directions Combine all ingredients in a mixing glass over ice and stir until chilled. Strain into a chilled coupe glass. Garnish with a lemon twist. Tagged: Bénédictine, dry vermouth, fino sherry
