This is a variation on the Manhattan, with Benedictine standing in for vermouth and Peychaud's bitters for Angostura bitters. Rye whiskey is significantly different from bourbon; it's spicier and funkier, and it mingles well with different liqueurs and bitters.
Be sure to use a higher-proof rye, such as Rittenhouse Rye (100 proof) or Wild Turkey 101.
- 2 ounces rye whiskey, preferably 100-plus-proof
- 3/4 ounce Benedictine
- 2 dashes Peychaud's bitters
- Maraschino or brandied cherry, for garnish
Fill a cocktail shaker halfway full with ice. Add the rye whiskey, Benedictine and bitters. Shake well for at least 30 seconds, then strain into a cocktail (martini) glass. Garnish with the cherry.
From Spirits columnist Jason Wilson.
Tested by Michael Taylor.
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