A complex, complex rye whiskey and cognac cocktail named after a hotel in the Old Quarter of New Orleans.
Ingredients
- ½ cups ice: 1 piece
- rye whiskey: 1 fl oz
- cognac: 1 fl oz
- sweet vermouth: 1 oz
- Benedictine liqueur: 0.125 oz
- dash Angostura bitters: 1 piece
- dash Peychaud bitters: 1 piece
- lemon twist: 1 piece
Metric Conversion
Stages of cooking
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Put ice in a cocktail glass. Pour in rye, cognac, vermouth, and Benedictine. Shake in Angostura and Peychaud's bitters. Stir, then strain into a short cocktail glass, and garnish with a twist of lemon peel.
