Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1⁄2 fl oz | Bourbon whiskey |
| 1 fl oz | Dubonnet Red |
| 1⁄4 fl oz | Triple sec liqueur (40%) |
| 2 dash | Peychaud's or other Creole-style bitters |
| 1⁄2 fl oz | Chilled water (omit if using wet ice) |
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Comment:
Beautifully balanced. This fruity whiskey drink manages to be both approachable and serious.
About:
Another variation on this New Orleans classic first served in the early 1930s at Restaurant de la Louisiane in New Orleans.
