Combine the rye, cognac, vermouth, Peychaud's and Angostura bitters and the Benedictine in a mixing glass filled with ice. Stir well. Strain into an old-fashioned glass filled with ice. Garnish with a cherry.
Recipe courtesy of Bobby Flay
This refreshing summertime salad can be made with just a few ingredients.
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33 Ways to Eat the Rainbow