Harry Dean Stanton

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Harry Dean Stanton ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Cognac	50 ml	5 cl	1.7 oz	5 parts
BénédictineSource specifies this bottle: Bénédictine D.O.M. liqueur	15 ml	1.5 cl	0.5 oz	1.5 parts
Vanilla VermouthSource specifies this bottle: Carpano Antica Formula Vermouth	10 ml	1 cl	0.3 oz	1 part
Chocolate Bitters	1 dash	—	—	—
Maraschino CherrySource specifies this bottle: Luxardo Maraschino Cherry	1 piece	—	—	—

Garnish: Exactly one small dark maraschino cherry at the rim

1. 01

   Pre-chill one clear coupe and reserve exactly one small dark maraschino cherry for the finished rim.

2. 02

   Measure 50 ml cognac, 15 ml Bénédictine, 10 ml vanilla-led sweet vermouth, and one generous dash chocolate bitters into a mixing glass.

3. 03

   Fill the mixing glass with solid cold ice and place a bar spoon against the inside wall.

4. 04

   Stir smoothly for 20–25 seconds until the deep copper-brown mixture is very cold and properly diluted.

5. 05

   Fine-strain into the chilled coupe so the surface remains clear and free of ice fragments.

6. 06

   Set the single dark cherry neatly at the rim and serve without another garnish.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.