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The Washington Post

Nouveau Carre

Nouveau Carre 1.000
Apr 1, 2009

Anejo tequila is not normally used for mixing; pairing it with herbal-honey Benedictine and the bright white-wine-and-citrus notes of Lillet Blanc is certainly strange. But somehow those ingredients fit together in this bold and complex cocktail.

This inventive riff on the classic Vieux Carre was created by Kacy Fitch of the Zig Zag Cafe in Seattle.


Servings: 1
Ingredients
  • Ice
  • 2 ounces añejo tequila
  • 1 ounce Benedictine
  • 1/3 ounce Lillet Blanc
  • 2 dashes Peychaud's bitters
  • Twist of lemon peel, for garnish

Directions

Fill a (metal) cocktail shaker halfway with ice. Add the anejo tequila, Benedictine, Lillet Blanc and bitters. Stir until frost forms on the outside of the shaker, then strain into a cocktail (martini) glass. Garnish with the lemon twist.


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Recipe Source

From "Tequila," by Joanne Weir (Ten Speed Press, 2009).

Tested by Randy Richter.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 225


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 5g 2%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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