¾ ounce Japanese whisky, preferably Suntory Toki
¾ ounce apple brandy, preferably Laird’s Bonded Apple Brandy
¾ ounce blanc vermouth, preferably Dolin
¼ ounce Bénédictine
1 dash Angostura bitters
Garnish: lemon twist
Directions
Stir with ice cubes and strain into a chilled cocktail glass.
Garnish with a lemon twist.
