Ingredients⌗

• 1 oz Bourbon
• 1 oz Cognac
• 1/3 oz Benedictine D.O.M.
• 1 oz Sweet Vermouth
• 1 dash Angostura Bitters
• 1 dash Peychaud’s Bitters

Make⌗

1. add all to a mixing glass
2. stir with ice
3. strain into a glass of ice
4. garnish with a lemon twist

Source/history⌗

• Diffords Guide
• 1938 by Walter Bergeron at the Carousel bar at Monteleone HOtel, New Orleans.