Meet the Vieux Carre.
I am still playing with the recipe but right now it is
1 oz cognac. I used Remy VSOP. I would have used VS, but the only one my store had was Courvoisier which I find harsh.
1 oz Rye. I used the last of my Bulleit. I'll be using EH Taylor next since it was on sale.
1 oz Carpano Antica Formula
2 1/4 tsp Benedictine. A funny measurement, but it doubles well to 3/4 oz which is one pony on a bar measure. You might get by with 2 tsp.
3 dashes angostura bitters
3 dashes Peychaud's bitters
1 Luxardo cherry
1 twist lemon
Chill a martini glass.
Wrap the lemon twist around the cherry and secure with a cocktail pick.
Combine first six ingredients over ice in mixing glass.
Place wrapped cherry in chilled glass.
Pour drink over.
You don't have to wrap the twist around the cherry, but it makes for a neat presentation and the tang of the lemon mixes well with the sweet cherry when you eat it.
Many recipes serve the drink on the rocks instead of neat. I won't judge if you like it that way. Especially if you have access to one of those single, big, ice cubes you find in fancy bars these days.
Overall, a very nice drink. Herbal, a bit sweet, strong, spicy, complex. I still prefer a Sazerac or Manhattan when it comes to whisky based drinks. But this is equivalent to a Boulevardier maybe. Mrs Lizardo prefers it to all other brown liquor based drinks except maybe Blood and Sand which I don't make anyway. Overall, a nice addition to my repertoire.