3⁄4 oz Rye (rooibos-aromatized)
3⁄4 oz Aquavit (caraway-forward)
3⁄4 oz Rosato Vermouth
3⁄4 oz Dry sherry
1 bsp Bénédictine
2 ds Peychaud's Bitters
Stir, strain, up, float.
1. It obviously won't be the same as redistilling rye with rooibos, but infusing rooibos tea in rye works well here. 2. I've used both Lillet Rosé and Cocchi Rosa as substitutes for rosé vermouth, to good results.
Stephen Shellenberger, boston apothecary
Rye, Aquavit, Rosato Vermouth, Dry sherry, Demerara Rum, Bénédictine, Peychaud's Bitters