Creole Cocktail
From Imbibe Magazine·View original →
coupe
Ingredients
- 1½ oz. rye whiskey (Estopinal uses Sazerac 6 year)
- 1 ozsweet vermouth
- ½ oz. Amer Picon (such as Golden Moon)
- ¼ oz. Bénédictine
- ½ oz. very cold water
Preparation
- 1.
Chill a mixing glass and coupe in the freezer before assembling the cocktail. When ice cold, add the rye and Bénédictine to the mixing glass and stir without ice. Add the vermouth, Picon and cold water, then stir more to incorporate. Strain into the prepared coupe and garnish.