Classic cocktail from Arthur's "Famous New Orlean's Drinks" 📸 credit Talia Kleinplatz who runs a killer blog twoforthebar.ca out of Vancouver BC. I have it on my menu at barcasavale.com due to the Basque love affair with Amer Picon and my love affair with southern Benedictine drinks. We have our own recipe for an in house blended Picon, but Jamie Boudreau and Chris Hannah both have stellar versions you can find online.
1.5 oz rye whiskey (101 proof)
1 oz punt e mes
2 tsp Amer Picon or Ciociaro
1 tsp Benedictine
Stir and strain into a chilled cocktail glass. Garnish with a lemon twist.