From the bar at Simon Pearce.
1 ½ oz WhistlePig Rye Whiskey
¾ oz VSOP Cognac
¼ oz Benedictine Liqueur
Barspoon Demerara Syrup
(Optional):
2 parts Demerara sugar
1 part water
3 dashes Peychaud's Bitters
Absinthe rinse
Lemon peel to garnish
To make the Demerara syrup, disoolve the Demerara sugar in hot water. Let cool.
Prepare a chilled Ascutney Double Old-Fashioned glass by rinsing it with absinthe.
Combine ingredients in a mixing glass. Add ice and stir for 45 revolutions. Strain into the prepared glass without ice.
Twist the lemon peel over the drink to release its oils and use it to trace the rim of the glass before dropping it in.