We thoroughly enjoyed this one last Friday evening, and it’s one that comes to us via Robert “DrinkBoy” Hess. It was created by one of Robert’s local bartenders, the estimable gentleman Murray Stenson, at the Zig Zag Café in Seattle. I’m not sure what Murray usually uses, but I recommend a good, spicy Bourbon like Buffalo Trace or Eagle Rare 10 for this one. (I like the name, too.)

Chas

1-1/4 ounces Bourbon whiskey.
1/8 ounce Bénédictine D.O.M.
1/8 ounce amaretto.
1/8 ounce Cointreau.
1/8 ounce orange Curaçao.

Stir with ice. Strain into a cocktail glass.
Garnish with an orange twist.