I’m partial to the New Orleans cocktails. If I’m making a Sazerac, I like this variation.
On the whole, though, my favorite has to be the Vieux Carré
- 3/4 oz rye
- 3/4 oz cognac
- 3/4 oz sweet vermouth
- 1/3 oz Bénédictine D.O.M
- 2 dashes Peychaud’s bitters
- 1 dash Angostura bitters
- Optional absinthe rinse (I usually keep some absinthe in an atomizer because I refuse to throw out perfectly good absinthe)
Serve in a rocks glass with a lemon twist
At the same time, though, my love for bitter sometimes draws me to a Bonsoni:
- 2 oz Carpano Antica vermouth
- 1/2 oz Fernet Branca
Probably “It’s Alright Ma (I’m Only Bleeding)”