INGREDIENTS
30 ml Rye Whiskey
30 ml Cognac
30 ml Sweet Vermouth
1 Bar Spoon BénédicUne
2 Dashes Peychaud’s Biaers

METHOD
Pour all ingredients into mixing glass with ice cubes. SUr
well. Strain into chilled cocktail glass.

GARNISH
Garnish with orange zest and maraschino cherry.