About this Cocktail
One of the all-time classics from New Orleans. This version was shown to me by Kim Gooden. It uses more Benedictine than most but balances perfectly.
3/4 oz. rye whiskey
3/4 oz. VSOP cognac
3/4 oz. sweet vermouth (Carpano if you got it)
1/2 oz. Benedictine
4 dashes Peychaud's
2 dashes angostura
Combine all ingredients in a mixing glass. Add ice and stir. Serve in rocks glass with a slice of orange or lemon peel.
Matthias Rudolf, Michelle Brazier, Reed Hatcher, Mason Yarnell, Tim Schondelmayer, Louis Muscato, Annabel Quisao, Peter Bodenheimer, Brandon Herring, Brooks Prumo, Miyanda Wilson, Anna Bridget, Ruairidh Muir, Steve Stout, Brett Helms, Ryan Eby, Matt Blackburn, Blackbird Bar, Nate Koechley
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