Harry Craddock came up with the Rolls Royce in the American Bar at the Savoy Hotel, London. It’s a variation of a Perfect Martini, but with the addition of Bénédictine.
Bénédictine is an aged cognac blended with 27 herbs, roots and spices and an infusion of saffron, honey, thyme, tea and caramel. Although only a small amount is used here to rinse the glass before pouring the drink, the notes of sage and basil and heather (?) lift the drink from being a simple perfect martini.
I found the Rolls Royce very sippable and can see this one being brought out on a winter’s evening.
Ingredients for a Rolls Royce
15ml dry vermouth
15ml sweet vermouth
Bénédictine to rinse the glass
Add the gins and two vermouth to an ice filled mixing glass. Stir for 40-50 seconds. Rinse the glass with Bénédictine, allowing the liquid to coat the inside of the glass. Discard the excess. Double strain the contents of the mixing into the glass. Garnish as you wish. I used a maraschino cherry and orange peel.
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