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While purging off the last of some Laphroaig 10 the other day, in an already depleted bar stock, I came up with this take, and was surprised how enjoyable it was: 3/4 oz Laphroaig 10, 3/4 oz Cinzano Rosso, 1 oz B&B, 2 dashes each Peychaud's and Angostura, served up in a coupe, orange twist. The next day, I leveled out the measures of Laphroaig and B&B (25 ml), while keeping the vermouth the same, and it's fascinating how the whisky leapt much more forward. Not sure which I prefer.

For a smoother, more complex take, replace the cognac with Grand Marnier. It’s yummy.

I am just back from visiting New Orleans and had this cocktail in several bars (tho the Carousel Bar was not one of them). One was served up in a chilled cocktail glass, at the other two it was on the rocks, and I've seen recipes from several sources differ on that. I prefer up vs. on the rocks - but is there a "correct" approach, or is it just personal preference? Either way it's a fantastic cocktail, one of my new favs...

Great cocktail.. May play around and amp up the Benedictine and the bitters.

After additional experimentation, I now bump Rye and Cognac (I really like that blend), and Sweet Vermouth to 1 oz each; 1/2 oz Dom B; 3 dashes Peychauds; 2 dashes Angostura. And I now generally serve it "up." It's a good sized drink, and for a smaller one Mr. Difford's proportions work very well as well. I just like slightly more of the Benedictine. Cheers to all!

Fabulous as a digestif after a curry

One of my favourites. I tend to bust out the rarely-used 25ml jigger for this, along with a very generous bar spoon of Benedictine. And I garnish with a lemon twist wrapped around a maraschino cherry. Great drink.

Used 50/50 rye and bourbon. Have made it previously with only bourbon. Both are great. I think I may like the 50/50 better as it tastes not as sweet.