Food Culture of the South
Makes 1 cocktail
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
- In a mixing glass, combine all ingredients except garnish with ice.
- Stir, then strain into a rocks glass over a large ice cube.
- Garnish with lemon peel.
- From Stephen Blackmon, Doar Bros., Charleston