The original recipe, as printed by Arthur, calls for equal parts rye, vermouth and Benedictine, but that recipe can get a little sweet and syrupy. This recipe, from the PDT Cocktail Book, increased the portion of rye, resulting in a stiffer and more balanced cocktail.
2 ounces Rye
¾ ounce Sweet vermouth
¾ ounce Benedictine
3 dashe…