We thoroughly enjoyed this one chilly Friday evening, and it's one that comes to us via Robert "DrinkBoy" Hess. It was created by one of Robert's local bartenders, Murray Stenson, at the Zig Zag Café in Seattle. I recommend a good, spicy Bourbon like Eagle Rare 10 Year Old for this one. (I like the name, too.)
1-1/4 ounces Bourbon whiskey.
1/8 ounce Bénédictine D.O.M.
1/8 ounce amaretto.
1/8 ounce Cointreau.
1/8 ounce orange Curaçao.
Stir with ice. Strain into a cocktail glass.
Garnish with an orange twist.
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Chuck Taggart email chef (at) gumbopages (dot) com