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The Cocktail Spirit With Robert Hess: The Royalist Cocktail


This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you The Royalist Cocktail. According to Robert Hess, “Invented by W.J. Tarling, author of The Café Royal Cocktail Book (1937), the Royalist Cocktail is similar to a Manhattan. The use of Peach bitters in lieu of Angostura as well as the use of dry instead of sweet vermouth are the obvious differences. Benedictine offers a touch of sweetness and spice to what is a delightful cocktail.”

The Royalist Cocktail

  • 1 1/2 oz dry vermouth
  • 3/4 oz George Dickel Whisky
  • 3/4 oz Benedictine
  • dash peach bitters


  • stir with ice
  • strain into a cocktail glass


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