2⁄3 fl oz Straight rye whiskey (High West Midwinter Night's Dram)
2⁄3 fl oz Cocchi Storico Vermouth di Torino
1⁄6 fl oz Bénédictine D.O.M. liqueur
2 dash Peychaud's Bitters
2 dash Angostura Aromatic Bitters
Stir all ingredients with ice. Strain into prechilled DOF glass over a large cube of block ice. Express lemon zest twist over the cocktail and use as garnish.
An autumnal twist on a Vieux Carré made with Apple Brandy. The port finish on the MND plays well with a lighter red vermouth to work with, but not cover up, the Apple Brandy.
The herbal mix from the Benedictine brings a kind of spiced apple rings flavor that appeals. Bitters with a bit more clove-forward character would also work well here.
The cocktail might also benefit by using a high proof BIB Apple Brandy. The apple flavor itself is more prevalent on the finish after the other components have faded. All in all a nice variation on the original.
2⁄3 fl oz Straight rye whiskey (High West Midwinter Night's Dram)
2⁄3 fl oz Cocchi Storico Vermouth di Torino
1⁄6 fl oz Bénédictine D.O.M. liqueur
2 dash Peychaud's Bitters
2 dash Angostura Aromatic Bitters
Stir all ingredients with ice. Strain into prechilled DOF glass over a large cube of block ice. Express lemon zest twist over the cocktail and use as garnish.
An autumnal twist on a Vieux Carré made with Apple Brandy. The port finish on the MND plays well with a lighter red vermouth to work with, but not cover up, the Apple Brandy.
The herbal mix from the Benedictine brings a kind of spiced apple rings flavor that appeals. Bitters with a bit more clove-forward character would also work well here.
The cocktail might also benefit by using a high proof BIB Apple Brandy. The apple flavor itself is more prevalent on the finish after the other components have faded. All in all a nice variation on the original.