1 oz Cognac (I used brandy)
1 oz sweet vermouth
1 bar spoons Bénédictine
2 dashes Angostura bitters
2 dashes Peychaud bitters
Shake in an iced cocktail shaker.
Strain into a rocks glass with ice.
Garnish with a lemon twist.
I was looking for a nice apertif that used sweet vermouth and stumbled across this recipe. I liked what the Bénédictine does for the drink. It's good for a Manhattan lover. I'll make this again.
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