Adapted from a recipe by Robert Hess, 2003.

1/2 ounce cinnamon schnapps (optional)*

1-1/2 ounces dry vermouth

3/4 ounce Jägermeister

3/4 ounce Bénédictine

Coat the interior of a chilled cocktail glass with the cinnamon schnapps; discard any excess.  Stir the vermouth, Jägermeister, and Bénédictine together over ice.  Strain into the cocktail glass.

*Instead of cinnamon schnapps Robert uses a cinnamon tincture that he makes by soaking 4 cinnamon sticks in 1 cup of vodka for about a week.