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.