Carlo Sud

• 1/2 ounce (1 tablespoon) Benedictine
• 2 ounces (1/4 cup) amber rum
• 1 or 2 dashes Angostura bitters
• 1 strip lemon peel, for garnish

1. Combine all ingredients except lemon peel in a shaker half-filled with ice and stir until well chilled.
2. Strain into a cocktail glass.
3. Run lemon twist around rim and drop into drink.

benedictine, amber, bitters, lemon peel

Taken from cooking.nytimes.com/recipes/1012910 (may not work)