2 dash Sweet Vermouth (1/2 oz Cocchi)
1 dash Bénédictine (1/4 oz)
1 dash Yellow Chartreuse (1/4 oz)
1 dash Orange Bitters (Regan's)
Stir with ice and strain into a cocktail glass.
After the Stockyards, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for inspiration. There, I spotted a Bobby Burns-like drink that caught my eye for it added extra savory notes with Yellow Chartreuse to supplement the Bénédictine.