Bénédictine tastes nothing like crème de menthe, but its strong herbal notes mean it requires a similar care of handling, as in the Frisco. Its exact origins unknown, this simple but supremely satisfying device first starts popping up in the 1930s. I doubt its roots lie in San Francisco itself, since true San Franciscans hate the name “Frisco.” This particular formula for the drink hails from New York’s Stork Club, in the mid-1940s.
2 ounces bourbon
3/4 ounce Bénédictine
To finish: lemon peel
Stir and strain into a chilled cocktail glass; twist lemon peel over the top.
