The Cocktail Spirit with Robert Hess
Invented by W.J. Tarling, author of The Café Royal Cocktail Book (1937), the Royalist Cocktail is similar to a Manhattan. The use of Peach bitters in lieu of Angostura as well as the use of dry instead of sweet vermouth are the obvious differences. Benedictine offers a touch of sweetness and spice to what is a delightful cocktail.
1 1/2 oz dry vermouth
3/4 oz George Dickel Whisky
3/4 oz Benedictine
dash peach bitters