This is a very nice dry and herbal whiskey cocktail. I'm not sure that I'd have appreciated it as much years ago as I do now that I am drinking more Pernod and anise liqueurs. It is really well balanced, and I think that the recipe calling for blended whiskey is a good move. You don't want a whiskey with too much character to stand out in this drink. The real stars are the bitters, maraschino and Pernod in this cocktail, so Black Velvet Special Reserve was appropriately reserved as stated.
- 2 oz. blended whiskey (Black Velvet Special Reserve used)
- 1 oz. dry vermouth
- 1/2 tsp. maraschino liqueur
- 1/2 tsp. Pernod
- dash Angostura bitters
Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.
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