Ingredients
- 2 oz Brixeur Rye Whiskey Finished in Cabernet Casks
- 0.75 oz Sweet Vermouth
- 0.5 oz Benedictine
- 3 dashes Absinthe
- 3 dashes Peychaud’s Bitter
Process
Mix all ingredients in a mixing glass with ice. Strain and pour into a rocks glass over a large cube. Garnish with an orange peel.
Description
If you enjoy herbaceous notes in your cocktails, this is right up your alley! This is a classic New Orleans cocktail, originating in the late 19th century as the signature drink of the Restaurant de la Louisiane, bridging a Sazerac and a Vieux Carré. Our bold Rye finished in Cabernet casks lends a dark, broody note to this classic.
