- 1 oz. rye whiskey
- 1 oz. cognac
- 1 oz. sweet vermouth
- ¼ oz. Benedictine
- 2 dashes Peychaud’s bitters
- ½ cup ice
- 1 twist of orange peel
Into a pitcher and all the ingredients except the orange twist.
Mix the cocktail with a stirrer until cool then strain into a glass.
Serve straight up garnished with a twist of orange peel.
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