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I am not sure where this drink comes from although I first found the recipe in "Old Waldorf Bar Days", by Albert Crockett Stevens from 1931. What I find the most fascinating about this drink, is that it uses dry vermouth as it's base. With so much vermouth, please don't try to use that tired old bottle that might be sitting in your liquor cabinet. Pick up a nice fresh bottle of a good quality vermouth, and really see what it can do.
Tip Top
2 ounces dry vermouth
1/8 ounce Benedictine
2 dashes Angostura Bitters
Garnish: Lemon twist
Stir with ice. Strain into a cocktail glass.
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