- SERVINGS: Makes 1 drink
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."
- 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
- 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.