4 Apr 20101:46 am
Hmm, this reminds me of a cocktail a bartender taught me called the Vieux Carre which uses 3/4 oz each of Cognac, Sweet Vermouth, Rye and then a dash of Angostura and a dash of Peychaulds and an 1/8 teaspoon Benedictine with a lemon twist garnish
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