Stirred · Coupe
Froupe
GarnishOrange peel
Carlo Beltramo (printed in Carlo's Cocktail et Boissons Américaines, 1924; later in the Savoy Cocktail Book, 1930)
Froupe
Method · Stirred
Stir with ice and fine strain into a chilled coupe.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Orange peel
What goes in it
- 1.5 oz
- 1.5 ozSweet vermouth
Bottle · Sweet Vermouth
- 1 tspBénédictine
Bottle · Bénédictine
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