3 dash Benedictine (1/2 oz)
2 dash Dry Vermouth (1/2 oz Noilly Prat)
2 dash Sweet Vermouth (1/2 oz Dolin)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
When nightcap time came around two Wednesdays ago, I found myself flipping through the saucy pages of Bottoms Up and happened upon the Tony Vaughn created at the Hotel Jaragua in Ciudad Trujillo, Dominican Republic. The combination of rum, vermouth, Benedictine, and bitters reminded me of Trina Starlite Lounge's similarly named Tony Montana. Indeed, the Tony Vaughn appearing like a perfect vermouth rum Preakness also sounded alluring.