Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.11) — Ensslin 1917
| 0.5 drink | Italian vermouth — Italian Vermouth | base |
| 0.5 drink | Scotch whisky — Scotch Whiskey | base |
| 2 dashes | Benedictine | modifier |
- Stir well in a mixing glass with cracked ice.
- Strain and serve with a twist of lemon peel.
Garnish: Lemon peel
Ice: Cracked ice
This matters because it keeps a named Scotch-vermouth aromatic branch distinct from both Rob Roy and Affinity lines.
The Benedictine is used as a quiet aromatic modifier inside an otherwise orthodox stirred service.