Â So as you know (if you’ve been reading along), I’ve got a slight aversion to vermouth.Â It’s been chronicled before so I won’t get into it.
BUT!!!Â I had a cocktail in it a few days ago and made another one last night (in celebration of Repeal Day) that has begun my road to recovery.Â Â
Cocktail a la Louisiane
1 oz Rye
1 oz Benedictine
1 oz Sweet Vermouth
1/4 oz Absinthe (I used Pernod)
3-4 dashes Peychaud’s Bitters
Stir everything in a mixing glass with cracked ice for a slow 20 count.Â Counterclockwise is preferable.Â Strain into a chilled cocktail class and garnish with a cherry.
This is one fine cocktail.Â In fact, may even be one of the best drinks I’ve ever had.Â It’s spicy yet smooth, sweet and herbacious.Â The pastis gives it a certain warmth that makes me wish for a snowstorm and a roaring fireplace.Â Quite frankly, WOW!
I made my first attempt with a Baby Saz (Sazerac 8yr).Â Last night, I decided to gild the lilly a bit and went with the Sazerac 18yr from the Buffalo Trace Antique Collection.Â Of course, you already know how the drinks turned out.Â I’m contemplating making one using the Thomas Handy Rye, but I’m afraid that the increased potancy of the Handy will throw the drink out of balance.Â I could always play with the proportions, but the Antique Collection is not something you do experiments with . . .Â
Sorry no pics today.Â Next time I make a Cocktail a la Louisiane, I’ll snap a few.