The Cocktail Spirit with Robert Hess
Recipe
Tip Top
- 2 oz dry vermouth
- 1/8 oz Benedictine
- dash Angostura Aromatic Bitters
stir with ice, strain into a cocktail glass
garnish with a lemon twist
Tip Top
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.
Comments
Robert,
The only other drink I know of consisting of that much vermouth (let alone without another base liquor) is your Black Feather cocktail——which is outstanding.
I’ll crack open a new bottle of Noilly Pratt and give it a try.
Thanks again.
Also, the Chrysanthemum ( i think this spelling is right?)cocktail is a Tip-Top with the addition of absinthe. A wonderful libation.
Thanks Robert.
Intriguing! I love anything with bitters. The only other drink I can think of w/this much dry vermouth would be a Duplex (or what was called a Cin Cin when I lived in Mallorca). I’ve never had Benedictine so I’m eager to try this as well. The name reminds me of the still lighted sign for the Allerton Hotel (Chicago)‘s long closed cocktail lounge: Tip Top Tap