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Cocktail Hour

Rarely do we call for this cocktail by name, though we'll order it one way or another whenever we have a thirst for a whiskey but not for it's bite. Benedictine, our favorite monkish liqueur, softens the Frisco's rye without flattening its taste.  The dubious status of its abbreviated handle has caused this venerable concoction to all but disappear.

Sophisticates, we're told, ordered this drink after California's gold rush in the 1850s. Back then the Frisco was certainly uncouth, and probably nothing more than a pony of rye with a dash of Benedictine. We admit it's tough to imagine some newly outfitted miner having the foresight to schlepp a bottle of this fine European liqueur out west. With the heyday of the Old School of American Bartending due to hit in 1897, we wouldn't be surprised to see it either.

About the time the term Frisco first came under fire, bartenders began to substitute bourbon for the rye, in the presumed hope of appealing to the nations gentry dwelling east of the Mississippi.

A late evening or a cold weather cocktail, the Frisco's herbal kick may not be to everyone's taste. When making this cocktail, always respect the imbiber's preference in whiskey. 
Frisco Recipe;

2       oz. Rye (Van Whinkle Family Reserve)
1/4    oz. Benedictine
3/4    oz. freshly pressed lemon juice

Add above ingredients in a mixing glass with cracked ice, stir with bar spoon to a chill. Strain your cocktail into a chilled cocktail glass no larger than 7oz. (you can certainly soften this cocktail out to your liking with a spoon full of honey or rock candy syrup)

Garnish: Fresh Lemon Slice