Acacia
- 2 oz London Dry gin
- 3/4 oz Bénédictine
- 1/4 oz kirschwasser
Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
The Acacia comes to us via David Embury in his 1948 book, "The Fine Art of Mixing Drinks." He tells us that it won first prize at a cocktail contest in Biarritz in 1928. We came across the recipe in The Cocktail Seminars. The drink comes across as a pleasant riff on the Martini with the Bénédictine standing in for the vermouth and the cherry brandy offering an accent. It is sweeter than a Martini with a gentle herbal flavor coming from the liqueur.