- 4.5 cl Rye Whiskey
- 3 cl Sweet vermouth; Antica Formula
- 2 cl Cointreau
- 4 Dashes Peychaud Bitters
- 4 Dashes Celery Bitters
Add liquid ingredients to a mixing glass with ice and stir until cold. Twist a lemon zest over a chilled cocktail glass, rub and then drop it in. Strain the mixture into the cocktail glass.