Jupiter's Acorn

From the wonderful Craigie on Main in Cambridge, with a nod to the original poster of the recipe.

1 oz Barbancourt 15 Year Rum
1 oz Nux Alpina Walnut Liqueur
1/2 oz Punt e Mes (or Sweet Vermouth)
1/2 oz Benedictine
1 Egg
1 dash Angostura Bitters
1 dash Mole Bitters

Combine in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds. Strain into a cocktail glass and top with grated nutmeg.

Bobby Burns

Another slight Manhattan variation made with scotch, this drink adds some Bénédictine to make it all go down smoother. DeGroff suggests garnishing with a shortbread cookie, which is cute, but I much prefer the traditional lemon twist.

2 oz Blended Scotch
1 oz Sweet Vermouth
>1/4 Bénédictine

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Note: Apparently, David Embury prefers Drambuie in place of the Bénédictine, arguing that the traditional scotch liqueur goes better than the monks' work. I rarely have the stuff around, but if I did and I was so inclined, a side by side comparison would be in order.

Enjoy.

Widow's Touch

Invented by John Gertsen, now the head bartender at Drink in Boston, this drink is a riff on the classic Widow's Kiss. It's also one of the best cocktails to feature the excellent St-Germain elderflower liqueur.

1 1/4 oz Applejack
3/4 oz St-Germain
1/4 oz Bénédictine
1 dash Angostura

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass.

Enjoy.

Widow's Kiss

This is a classic fall/winter drink, over 100 years old, that combines two of the great monk-made liqueurs, Bénédictine and Chartreuse. A little on the sweeter side.

1 1/2 oz Calvados (or other apple brandy)
3/4 oz Bénédictine
3/4 oz Yellow Chartreuse
2 dashes Angostura

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass.

Enjoy.

Vieux Carré

Along with the sazerac and the Ramos gin fizz, this is one of the essential New Orleans cocktails. A sweeter, refreshing alternative to the sazerac, with all of the same gentility. This is Ted "Dr. Cocktail" Haigh's recipe.

1 oz Rye
1 oz Brandy
1 oz Sweet Vermouth
1 bar spoon Bénédictine
2 dashes Angostura
2 dashes Peychaud

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into an ice-filled rocks glass and garnish with a lemon twist.

Enjoy.