- 1 ounce rye
- 1 ounce brandy
- 3/4 ounce Carpano Antica Formula Vermouth
- 1/4 ounce Benedictine
- 1 dash Angostura bitters
- 1 dash Peychaud’s bitters
Mix on ice and strain. I frappe'ed the glasses and garnished with a lemon twist and a Luxardo cherry.
Very complex and quite boozy.
