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I tried it a couple of ways - as written above, then using a 3:1 ratio (bourbon:Benedictine - as in the historical Jacques Straub version above), and then using a splash of cold water to dilute. I liked a (barely) diluted 3:1 ratio the best - you get the expression of the rich notes of Benedictine that yields to the bourbon flavors in the mid and finish, with the dilution helping separate the flavors and bump the boozy heat down a bit.

Currently, this recipe references Stan Jones's recipe and credits Harry Craddock in 1930. I couldn't find it in the Savoy Cocktail Book. However, I did find it in the 1933 UKBG Approved Cocktail Book. Are you referencing an earlier UKBG recipe?

Also, I found recipes from the Kentucky Colonel in Jacques Straub's Manual of Mixed Drinks from 1913 and Drinks from 1914

Wow! So few ingridients and so many layers of flavour. As G M Genovese says in the comments: "A little bit of Benedictine goes a long way in richly rounding out a spirit". I used Four roses small batch for this drink. Wich is a "bottom shelf bourbon", i guess. But the Benedictine just took it to a new level.

As stated in the description above, this was very reminiscent of an Old Fashioned. I added 2 splashes of Angostura bitters and I also flamed the lemon peel oil. Think of it as adding a subtle lemon finish to an Old Fashioned. Really liked this cocktail.

Just confirms my earlier experiments with B&B and various whiskies... A little bit of Benedictine goes a long way in richly rounding out a spirit... Used Wild Turkey 101 here. Very nice. (8 Dec 2023, 3:45p)

A very tasteful cocktail, I recommend it.