Vieux Carre' Cocktail

Famous New Orleans Drinks 1937

½ teaspoon benedictine
1 dash Peychaud bitters
1 dash Angostura bitters
1/3 jigger whiskey
1/3 jigger cognac brandy
1/3 jigger Italian vermouth

The benedictine is used as a base and also for sweetening the cocktail. Dash on the bitters, then add the rye, brandy, and vermouth. Put several lumps of ice in the barglass. Stir. Twist a slice of lemon peel over the mixture. Drop in a slice of pineapple and a cherry if you wish and serve in a mixing glass.