Combine 1 ounce each rye and cognac, 1/2 ounce each sweet vermouth and Benedictine and 2 dashes each Peychaud's and angostura bitters in a shaker. Fill with ice and stir briefly; let sit 5 minutes. Strain into a chilled cocktail glass.
Photograph by Marcus Nilsson
Recipe courtesy Food Network Magazine
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!