Saw this one on the menu at the recently revamped 15 Romolo in North Beach. (Great little watering hole.) I jotted down the ingredient list on the trusty iPhone and made a best guess as to the proportions, using a basic whiskey sour (sans egg white) as the baseline. Next time I think I will pull back a little on the lemon juice and let the bourbon and Benedictine play a more forward role. Still, a nice little tipple.
2 oz. bourbon
3/4 oz. Benedictine
1 oz. fresh lemon juice
dash of peach bitters
Shake with ice and strain into cocktail glass.
