The best Cocktail a la Louisiane ever.

Recipe from Cocktail Chronicles:
3/4 oz. rye
3/4 oz. sweet vermouth
3/4 oz. Benedictine
3 dashes Pernod (all I have; he suggests Herbsaint)
3 dashes Peychaud’s bitters

Given that I’m making a double, I use 1 1/2 ounce of the first three; given my previous experience, I use 3/4 of a teaspoon of the Pernod, and just use simply 6 dashes of Peychaud’s.

Oh yeah.  Look at the ingredients.

Obviously, the Pernod, the Peychaud’s, and the Benedictine are standard.

The vermouth is Camparo Antica.

The rye is Red Hook Rye; I poured an ounce of it, and half an ounce of water, to make it an appropriate proof.

DRINK = TEH AWESOME

I simply can’t express how it good it was.  I used two brandy soaked cherries that I’d done myself with a bit of Grand Marnier.

Later that day I was asked to taste some wine; I felt like an ass, ’cause my tastebuds aren’t that refined to begin with (see next post here) and after that drink, well, damn.