Royalist A nice twist on a Manhattan style of cocktail. It uses dry vermouth instead of sweet, but the Benedictine provides the difference, along with some interesting extra character. Royalist 1 1/2 ounces dry vermouth 3/4 ounce bourbon whiskey 3/4 ounce Benedictine 1 dash peach bitters Shake with ice and strain into a chilled cocktail glass. Source: The Café Royal Cocktail Book (1937), by W. J. Tarling