The classic, invented at the Monteleone Hotel in 1930s New Orleans.

0.75 oz rye whisky

0.75 oz Cognac

0.75 oz sweet vermouth

0.5 oz Bénédictine liqueur

2 dashes Angostura bitters

2 dashes Peychaud’s bitters

Garnish: lemon twist

Place all the ingredients into a mixing glass with ice and stir until well chilled. Strain into a rocks glass over fresh ice or, if you prefer, served up in a chilled cocktail glass. Garnish with a lemon twist. Serves 1.