- ¾ ounce rye whiskey
- ¾ ounce Cognac
- ¾ ounce sweet vermouth
- 1 barspoon Benedictine Liqueur
- 2 dashes Peychaud’s Bitters
- 2 dashes Angostura Bitters
- Maraschino cherry for garnish
Combine all ingredients in mixing glass with ice and stir well until chilled. Strain into a small rocks glass. Garnish with maraschino cherry.
Background: Featured in the Whisky Advocate, dated spring of 2019.
