Created by Deidre Hays (Benny’s Chop House, Chicago)

1 oz WhistlePig Rye Whiskey
1 oz Carpano Antica Formula Vermouth
1 oz Cognac
1/4 oz Benedictine
1 dash each Peychaud’s and Angostura Bitters

Directions: Stir with ice and strain into a cocktail glass. Garnish with a flamed lemon peel.