Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Rocks glass
| 2⁄3 fl oz | Bulleit Rye Whiskey |
| 1⁄4 fl oz | Strucchi Rosso Vermouth |
| 1⁄4 fl oz | Elderflower liqueur |
| 1⁄4 fl oz | Cognac (brandy) |
| 1 dash | Angostura Aromatic Bitters |
| 1 dash | Peychaud's or other Creole-style bitters |