This one's from 1950s and was created at the Sylvia Hotel in Vancouver, British Columbia. It's very similar to a Martinez but with less vermouth and Benedictine standing in for the Maraschino. While I usually prefer Old Tom gin in a Martinez I find that drink to be fairly accommodating of other styles of gin (Beefeater 24 makes a nice version). This is not exactly the case with the Vancouver which calls for just 1/2 oz of sweet vermouth. Don't get me wrong, I've made versions with London Dry that were still enjoyable but the Vancouver really seems to shine with a softer gin and a rich vermouth.
For this version I used Tanqueray Malacca and Cocchi's Vermouth di Torino. I don't think I'll mess with it much more since this is by far the best combination I've tried. The gin brings soft and smooth notes of citrus and spice along with a pleasant backbone of proof. The vermouth is there as well, though not tempering the gin so much as complementing it with it's own botanical elements. Hints of vanilla and cocoa tie in seamlessly to the richly herbal sweetness of the Benedictine.
Vancouver - Sylvia Hotel, Vancouver, BC
2 oz Gin - Malacca, Old Tom, Plymouth...
1/2 oz Sweet Vermouth
1 tsp Benedictine
1-2 dashes Orange Bitters