This is a community recipe contributed by Hilary Adams.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Rocks glass
| 20 ml | Bulleit Rye Whiskey |
| 7.5 ml | Strucchi Rosso Vermouth |
| 7.5 ml | Elderflower liqueur |
| 7.5 ml | Rémy Martin V.S.O.P. cognac |
| 1 dash | Angostura Aromatic Bitters |
| 1 dash | Peychaud's or other Creole-style bitters |
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