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| Yana Paskova for the New York Times |
| Damon Dyer prepares a Monte Cassini |
On Christmas Eve, the New York Times highlighted a 500-year old ingredient that is making a comeback with crafty cocktail bartenders in NYC.� B�n�dictine, originally crafted by French monk Dom Bernardo in 1510 as a medicinal elixir, has grabbed the attention of mixologists who value its bitter, herbaceous flavor profile.� Read the article for the full story on B�n�dictine's evolution through the centuries, but if you like a drink that delivers the full range of cocktail happiness -- bitter, sharp, acidic, sweet and round on the tongue -- run over to one of our many fabulous cocktail bars and ask for Louis 649 bartender Damon Dyer's newest concoction, a Monte Cassini.
As writer Jonathan Miles notes, the Monte Cassini's equal parts B�n�dictine, lemon juice, yellow Chartreuse and 100-proof Rittenhouse Rye whiskey will appeal to fans of the cultish Last Word, a classic imbibe of equal parts green Chartreuse, lime juice, Maraschino liqueur and London dry gin.�� The reason I advise?� Green Chartreuse was de-listed by the PA LCB about three months ago, making it a Special Liquor Order only.� With a new glut of avid bar managers seeking the stuff, it's become impossible to find.
With Green scarce and Yellow just barely hanging on, I feel in need of a drink.� Bartender, a Monte Cassini, please?
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