Tip Top

Dry vermouth makes almost the entire base of this compact stirred cocktail. A small Bénédictine measure and aromatic bitters season the wine, while lemon peel provides aroma without fresh juice or an extra spirit.

clear pale golden Tip Top in a small coupe with lemon twist, no ice.

Active preparation: 3 minutes

Ingredients

  • 60 ml Dry vermouth
  • 3.75 ml Bénédictine
  • 2 dash Angostura aromatic bitters
  • 1 piece Lemon peel, for garnish

Instructions

  1. Pour dry vermouth, Bénédictine and aromatic bitters into a mixing glass filled with ice.
  2. Stir smoothly until cold, about 20–30 seconds.
  3. Strain into a chilled coupe without ice.
  4. Express the lemon peel over the surface and add it.