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Ingredients
- ½ teaspoon Benedictine
- 1 dash Peychaud’s Bitters
- 1 dash aromatic bitters
- ¾ ounce Quarter Horse Rye Whiskey
- ¾ ounce cognac
- ¾ ounce sweet vermouth
- Cherry
Directions
Combine Benedictine, bitters, rye whiskey, cognac and sweet vermouth in a mixing glass with ice and stir until well-chilled. Strain into a glass over fresh ice. Garnish with a cherry.
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