This drink appeared in a 1937 issue of Esquire magazine, and was recently rediscovered by David Wondrich. Jim Meehan includes it in his wonderful cocktail tome, The PDT Cocktail Book. It’s basically a fancified whiskey sour, and there’s nothing wrong with that. It’s another very simple drink to make, and you probably have the ingredients on hand already if you’ve got even a rudimentary home bar.
2 ounces rye (Meehan calls for Rittenhouse specifically, but I used George Dickel)
.75 ounce lime juice
.5 ounce Benedictine
2 dashes Angostura bitters
Shake with ice and strain into a chilled cocktail glass.
No real surprises here. The lime makes a nice twist on the traditional lemon-juice sour, and the Benedictine lends a touch of sweetness and sophistication, but the rye is the big player. A good strong drink that remains eminently drinkable. Four livers.