This cocktail shows how well rye can play with others. First created in 1938 at the Carousel Bar of the Hotel Monteleone in New Orleans, the Cognac and rye blend is a nice nod to the city's heritage as a port between two worlds, while the addition of sweet vermouth gives it Manhattan familiarity. But its hallmark is a soupçon of Bénédictine, which lends herbal complexity while also demonstrating that rye will not be cowed by complex liqueurs.

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INGREDIENTS

• ¾ oz. rye whiskey
• ¾ oz. Cognac
• ¾ oz. sweet vermouth
• 1 barspoon Bénédictine
• 2 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
• Garnish: maraschino cherry

DIRECTIONS

Combine all ingredients in mixing glass with ice, and stir well until chilled. Strain into a small rocks glass. Garnish with the cherry.

FROM THE SPRING 2019 ISSUE.