Presented by Genevieve Bourgeois, Sullivan's Steakhouse
3/4 ounce of Rye Whiskey (Copper fox is my recommendation)
3/4 ounce of V.S.O.P Cognac
3/4 ounce of sweet vermouth
1 tsp of maple syrup
2 dashes of Peychaud's bitters
2 dashes of Agnostura bitters
Lemon twist or cherry for garnish.
In a large mixing glass, combine all ingredients, add ice and stir until chilled. Strain in to either a coupe or martini glass, garnish with either a lemon twist, or a cherry.