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Cocktail à la Louisiane
We discovered this drink in New Orleans January 2014. We were seeking to drink some of the classic cocktails of the region mixed by the current day's best barkeeps. The bartender who mixed this for us claimed this cocktail pre-dated the more famous Vieux Carré. Both cocktails use similar ingredients but to drastically different effect. This drink was the signature drink of the Restaurant à la Louisiane. It is rich and robust, yet keeps a cutting edge so you can enjoy the entire drink.
¾ oz Rittenhouse Rye Whiskey ½ oz DOM Bénédictine Liqueur ½ oz Carpano Antica Sweet Vermouth 3 dashes Peychaud's Bitters 3 dashes St. George Absinthe Lemon peel
In a mixing glass, combine all the ingredients. Fill with ice and stir until well chilled. Strain into a cocktail glass. Twist the lemon peel over the glass and rub the rim with it, then drop into the drink.
Rittenhouse Rye Whiskey 100 Proof Bottled in Bond (Bardstown, Kentucky)
An old whiskey that fell out of favor for a time, this rye is a great value for fans of Manhattans, Sazeracs and now Scofflaws. The higher-proof gives cocktails a punch of flavor when mixing other ingredients. This is also Bottled in Bond, which requires being bottled at 100 Proof, from a single season's distillation and aged a minimum 4 years.
We have the perfect holiday cocktail for you to sip all season long, and beyond. After a tremendous amount of work (mixing and tasting countless drinks), and with a suggestion from some cocktail-loving friends, we developed this variation of a classic European cocktail. We're calling our version The Rudolph (inspired by the drink's ruby color and the time of year) and it is destined to be a holiday classic at your house. It's fairly simple with just two major ingredients, but the flamed orange peel brings this drink over the top. A little kick from the Cognac, balanced by the soft somewhat complex fruitiness of the ruby Port, a truly addictive cocktail to celebrate the season.
2 oz Quinta do Noval Fine Ruby Port 1¼ oz Paul Giraud Cognac VSOP Orange peel
Flll a shaker with ice. Add the Port and Cognac; shake well. Strain into a cocktail glass. Flame the orange peel over the glass and drop it in. You can tweak the amounts to your liking with ¼ oz more or less Cognac depending on how dry you like it.
Paul Giraud Cognac Grande Champagne AOC VSOP
Big Cognac houses seem to garner the most attention with their flashy marketing campaigns. In comparison, this tiny producer does everything himself, from growing the grapes and fermenting the wine to carefully distilling and ageing the finished Cognac. This VSOP offers a more refined style, depending less on oak for nuance and flavors and focusing more on the grapegrowing and distillation. Among many we tried, this made one of the smoothest cocktails.