Absinthe Brasserie & Bar • San Francisco
This riff on the classic rye-based Vieux Carré cocktail is mixologist Jonny Raglin's tribute to New Orleans: "I chose an aged tequila to replace the rye because it has a spicy backbone that can stand up to the sweet Bénédictine and Lillet."
Slideshow: New Orleans Cocktails
1 1/2 ounces añejo tequila
1/2 ounce Bénédictine (golden herbal liqueur)
3/4 ounce Lillet Blanc
5 dashes of Peychaud’s Bitters
1 lemon twist
How to Make It
Fill a pint glass with ice. Add all of the remaining ingredients except the lemon twist and stir well. Strain into a chilled coupe and garnish with the lemon twist.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.