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Port and French cider add a layered sweetness to this cocktail, while the Benedictine adds a mild spiciness.
2 oz. Cognac or Calvados
1/2 oz. tawny Port
1/4 oz. Benedictine
2 dashes Angostura bitters
1 oz. dry French cider
Tools: shaker, strainer
Garnish: brandied cherry or red apple slice
Add ingredients except cider in a cocktail shaker with ice. Stir for 20 seconds and strain into a chilled coupe. Top with dry French cider. Garnish with a brandied cherry on a skewer or a slice of apple.
Johnny Michaels, La Belle Vie, Minneapolis
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