This a variation on another New Orleans classic, the Vieux Carre (see related recipe).
- 3/4 ounce rye whiskey
- 3/4 ounce sweet vermouth
- 3/4 ounce Benedictine
- 3 to 4 dashes Peychaud's bitters
- 2 to 3 dashes absinthe (may use an absinthe substitute, such as Pernod)
- Twist of lemon peel, for garnish
Fill a mixing glass with ice. Add the rye whiskey, vermouth, Benedictine and the bitters and absinthe to taste. Stir vigorously, then strain into a chilled cocktail (martini) glass.
Garnish with the twist of lemon peel.
Adapted from "Famous New Orleans Drinks and How to Mix 'Em," by Stanley Clisby Arthur (Pelican, 1977; first published 1937).
Tested by Michael Taylor.
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