Peter Griffith

Great drink. Instead of mixing the bitters, I dotted them on the surface of the drink in the glass. Makes it look fancy!

My kids gave me a 2 liter charred oak barrel for Christmas. After much thought I asked my beverage director (aka my son) what he would age in the barrel. His response was to barrel a Vieux Carre. Now transmografied into my version: 600 ml Baltimore Spirits Company 6 year old barrel strength 100% rye whiskey, 500 ml BSC apple brandy, 100 ml BSC Smoked Pommeau liqueur, 600 ml Carpano Antica Formula, 75 ml Benedictine. I pulled .75 liters at 7 days and the rest at 22 days. I lean slightly towards the 7 day version because it's a bit brighter. The 22 day is deeper. Both are spectacular. So much fun!

I prefer making Paper Planes with rye for since forever. I never thought it needed a different name. Oh well.

Don't leave out the sugar, as it's essential to use sugar when muddling the lime to extract the essential oils from the lime peel. A caipirinha made right is sublime.