About this Cocktail
1.5 Oz Craigellachie 13-year-old Scotch (Speyside. I used Balvenie DW 12)
3/4 Oz Cocchi Vermouth di Torino (I used Dolin Rouge)
1/2 Oz Benedictine
2 dashes Angostura bitters
Stir all ingredients in mixing glass with ice. Strain into rocks glass over a large piece of ice (or sphere). Garnish with twist of lemon peel.
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