Photo by Chris Ganger

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makes two cocktails

  • 2 ounces sweet vermouth
  • ¼ ounce Benedictine liqueur
  • 4 dashes Peychaud’s bitters
  • 4 dashes Angostura bitters
  • 1 ½ ounces cognac
  • 1 ½ ounces rye whiskey
  • Garnish: 2 long strips lemon peel

At home:

  1. Combine vermouth, Benedictine, and bitters in a mixing glass.
  2. Stir and funnel into a TSA-approved plastic container.
  3. Place container and lemon strips in a quart-sized resealable plastic bag.


On the plane: 

  1. Order a cognac and have your companion (or a complete stranger, if they are friendly) order a rye whiskey. You want ice, but you want to pour the booze yourself.
  2. Divide the mini-bottles between the two cups of ice and split the contents of your carry-on container.
  3. Stir with a drink stirrer (fingers work too).
  4. Squeeze lemon peel over the drinks, skin side facing down, and enjoy.
  • Recipe by Jerry Slater, co-author of the Southern Foodways Alliance Guide to Cocktails

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