|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 wet ice)|
Beautifully balanced. This fruity whiskey drink manages to be both approachable and serious.
Another variation on this New Orleans classic first served in the early 1930s at Restaurant de la Louisiane in New Orleans.