This cocktail was invented by Robert Hess. Robert Hess has a nice Vlog on mixology over at Small Screen Network which is highly recommendable:
Robert Hess was not taking Jägermeister very seriously and thus has been challenged by a friend to create a cocktail using this spirit. The result was the Mahogany Cocktail which makes a very interesting drink opening up the complexity of the Jägermeister. Find the original video on the Mahogany Cocktail here:
Inspired by its simplicity, I adapted the Mahogany to the Rhöntropfen. The Mahogany uses Dry Vermouth as a base. This opens up the complexity of the Rhöntropfen on the one hand and adds another layer of bitterness to the drink. The Benedictine adds herbal complexity to the drink but also adds sweetness. This is the spirit you can increase if you want to make the drink sweeter, however I reduced the amount of Benedictine from the original recipe, since the Rhöntropfen does not need that much sweetness in my opinion.
I’m not using the Cinnamon Tincture as in the original recipe, since there is already a distinct cinnamony taste coming though, but adding it would definitely not harm the drink.
|1.5 oz||Dry Vermouth (e.g. Noilly Prat)|
Add all ingredients to a stirring glass, add ice and stir. Strain into cocktail glass.
Some soothing bitterness from the Vermouth. Cinnamony taste coming from the Rhöntropfen and loads of complexity to disentangle at the back.
benedictine cocktail dry vermouth Rhöntropfen