San Franciscans (and I count myself among them) are protective of our city’s name, even to the point of being a little prickly about it. We like to use the whole thing, thank you –all four syllables. (“San Fran” produces winces of mild irritation, but repeated use of “Frisco” can get you escorted from a room.)
Hand over one of these delicious drinks, though, and you’ll be instantly forgiven. My good friend Dan turned me onto this delicious classic cocktail, recently revived in the New York Times Tipsy Diaries. Composed of rye, Benedictine and lemon juice, it’s a close cousin of the whiskey sour, but the sweet, mysteriously herbal Benedictine liqueur gives it a dark, velvety undertone. For an even more authentic San Franciscan flavor, use Meyer lemons, common to back yards all over the city.
Recipe
(for one drink)
1 1/2 ounces of rye
1/2 ounce of fresh lemon juice
1/2 ounce of Benedictine
Pour into a shaker full of ice, shake well and strain into a coupe or cocktail glass. Garnish with a piece of lemon peel.
