I found this recipe in Classic Cocktails of the Prohibition Era, it is also available on thespruceeats.com.

whiskey, Benedictine, lemon juice, lime juice

This is an old cocktail, and in my research, I found some conflicting information. One website said that this is traditionally made with rye, another said bourbon. The book says “blended whiskey”.

So I think the point here is that you can use any whiskey you like. I chose a blended (read: mixing) scotch, because…wait. Wait, wait, wait. I have totally blown it. 🤦‍♀️ Not only was I thinking that Benedictine is scotch based (it is not, Drambuie is), but I actually USED DRAMBUIE IN THE DRINK. 🙄 I just walked into the kitchen and looked at the bottles by the sink. Stay tuned for round two!⁣
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Round two. I’ve actually made a Frisco Sour this time. I used rye whiskey and Benedictine. It tastes very different from the last one! They are both tasty, no doubt. The last one (with the Drambuie) was very “scotchy” of course, and tasted more of honey. This one has quieter whiskey notes, and more citrus and floral. I prefer the correctly made one, if I have to make a choice.⁣
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Thank you for being patient with me and my inability to carefully choose bottles from my bar. ⁣🏺