1/4 Bourbon (3/4 oz Bulleit)
1/4 Benedictine (3/4 oz)
1 dash Peach Bitters (Fee's)
Stir with ice and strain into a cocktail glass.
Thursday evening after returning home from Hungry Mother, it was dinner time and I went in search of an aperitif in the Café Royal Cocktail Book. There, I spotted the Royalist which was created by the book's author, William J. Tarling, and would make good use of the Bulleit Bourbon that recently returned to our liquor shelves. With half the volume being dry vermouth, the Royalist was a much lighter style of drink than most cocktails.