cocktail
- 20 ml rye whiskey
- 20 ml cognac
- 20 ml sweet vermouth
- 1 bar spoon D.O.M. Bénédictine
- 2 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- 1 orange peel to garnish
- Place all the ingredients into a mixing glass with plenty of ice.
- Stir for 20-25 seconds until well chilled and properly diluted.
- Strain over a large ice cube into a rocks glass.
- Garnish with the orange peel. Express it over the drink to release its essential oils before placing it inside.
