Seeing how we were talking about bitters, this cocktail incorporates two famous old brands of bitters and is a great classic cocktail. I will include my favorite spirits in this recipe, spirits I feel takes the cocktail a step above.
In a shaker tin or glass with ice add:
1 teaspoon of Benedictine
¾ oz of good rye whiskey (Whistle Pig 10)
¾ oz cognac (Hennessey)
¾ oz sweet vermouth (Dolin Sweet Vermouth)
1 dash Angustora Bitters
1 dash Peychauds Bitters
Stir the ingredients with the ice (about 25 stirs) to get a good chill and mix on the cocktail, strain into a martini or coupe glass. Take an orange peel and squeeze the peel over the cocktail to release the oils on top of the liquid, then rub the peel around the rim of the glass, and then throw the peel away.