The Barrington

Jud Bergman (1957-2019) came up with this drink a few years ago. Jud was the CEO of Envestnet, where I worked for about 20 years, and a good friend. He had encyclopedic knowledge of whiskies, American ones in particular, and very creative and choosy about his cocktails. Watching him order a cocktail at any business dinner was a learning experience.

The Barrington (named for the Chicago suburb where he had a home) was one that he came up with one evening in Chicago over dinner with me and Stuart.

• 2 oz rye whiskey

• 1 oz sweet vermouth

• 1/8 oz of Benedictine

• 2 or more (to your taste) shakes of Peychaud bitters

Pour all ingredients over ice into a shaker, stir well to chill and pour into a chilled coupe or highball glass (large ice block optional and to your taste).