This equal parts apple brandy and Bénédictine recipe broadly follows Ensslin's 1916 (the first published) recipe and is not only faithful to the original...
The recipe calls for an orange zest twist, but I think that might be a mistake? It looks like there's a lemon zest twist in the photo, and I think that makes sense given the lemon juice?
Aside from that, this was very tasty with Avallen Calvados and Ferrand Dry Curacao. I expected the Calvados to get a little lost in the mix, but it was fairly pronounced, with the other ingredients still noticeably contributing to the whole ensemble. The word "fresh" came to mind while drinking it.