Rye, Bianco (or Rosso) Vermouth, Benedictine, Absinthe, New Orleans Red Bitters. Yet another stunning Manhattan riff, but this time with a bit more herbal botanical flare from the use of Benedictine DOM. I've found Benedictine to be a wonderful cocktail modifier and continue to discover fabulous recipes that call for it.
De La Louisiane
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De La Louisiane
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Category
Cocktail Recipe
Author:
Quinn Palmer
Servings
1
Prep Time
2 minutes
This recipe originally calls for a Rosso Vermouth, but we found it pretty darn fabulous using our Bianco Vermouth for a little more vibrancy. Feel free to use either or!
Ingredients
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30 mL (1 oz) Straight Rye Whisky (50% ABV) / Porty Spice - Stillhead Distillery
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30 mL (1 oz) Bianco Vermouth / Esquimalt
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22 mL (¾ oz) Benedictine D.O.M. Liqueur
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5 mL (1/6 oz) Absinthe / Arbutus Distillery
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2 Dashes New Orleans Red Bitters / Rootside Bitters
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10 mL (⅓ oz ) chilled water
Directions
Stir all ingredients with ice until chilled and strain into a chilled coupe glass. Garnish with two maraschino cherries (luxardo).