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.
