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yields

Makes 1 cocktail

    Ingredients
  • ¾ ounce cognac (Pierre Ferrand 1840)
  • ¾ ounce Rittenhouse rye
  • ¾ ounce sweet vermouth (Punt e Mes)
  • 2 teaspoons Benedictine
  • 2 dashes Peychaud’s bitters
  • 2 dashes Angostura bitters
  • Garnish: Lemon peel
steps
  1. In a mixing glass, combine all ingredients except garnish with ice.
  2. Stir, then strain into a rocks glass over a large ice cube.
  3. Garnish with lemon peel.
  • Recipe By
    Stephen Blackmon, Doar Bros., Charleston
  • Contributing City
    Charleston
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