- 1
Add rye whiskey, Bénédictine, and Angostura bitters to a mixing glass.
- 2
Fill the mixing glass with ice and stir for approximately 30 seconds until well chilled and properly diluted.
- 3
Strain into an Old-Fashioned glass over a large ice cube or chunk of block ice.
- 4
Express a lemon zest twist over the surface of the drink to release the oils, then drape or place it on the rim as garnish.
The ratio of Bénédictine is intentionally restrained - at 15ml it adds herbal depth without overwhelming the rye, but bartenders who prefer a sweeter, more liqueur-forward profile can nudge it up to 22ml. Avoid over-stirring, as Bénédictine's sugar content means this drink can turn cloying if over-diluted.
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