It Goes To Eleven Recipe
Jamaican rum, apple brandy, vermouth, benedictine, herb saint
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare mixing glass
Fill a mixing glass or shaker with the specified ice (about 6 large cubes) to properly chill and dilute the drink.
- 2
Measure and combine spirits
Add 1.5 oz aged Jamaican rum, 0.5 oz apple brandy, 0.75 oz sweet vermouth, 0.25 oz Bénédictine, and 0.25 oz Herbsaint into the mixing glass over the ice.
- 3
Add bitters
Add 2 dashes of orange bitters and 1 dash of Angostura bitters to the mixing glass to round and lift the aromatics.
- 4
Stir to chill and dilute
Using a bar spoon, stir the mixture briskly but smoothly for 20–30 seconds (about 15–20 full rotations) until well chilled and slightly diluted—target roughly 20–25% dilution depending on ice and temperature.
- 5
Prepare glass
Strain a little Herbsaint (a rinse) into a chilled coupe or Nick & Nora glass if you prefer a stronger anise note: pour about 1/4 tsp Herbsaint into the glass, swirl to coat the inside, then discard excess. (Optional: skip rinse if you used Herbsaint in the mix as above and don't want extra intensity.)
- 6
