I am sipping as I type.... It's a tad sweet for me but, having said that it tastes very "hot" and boozy. I do like it. I'm really getting into these "up" cocktails. Thanks for the recipe. I'm going mess with it a bit. The mezcal can overpower everything, though that may be the mezcal I used. Cheers!
Definitely in the hall of fame.
I would typically add 5 drops of Bob's Abbots bitters, and tend to favour an Orange zest twist instead of Maraschino cherry.
For those of you who like to explore alternatives:
40ml Rittenhouse Rye,
20ml Amaro Braulio,
15ml Chartreuse Jaune,
2 Dash Peychaud's,
5 drops Abbots bitters,
Orange zest twist,
Stir, strain in rocks glass.
In this one no need for the Absinthe rinse as Amaro Braulio imparts a reminiscent taste.
Is it "pine like".? Never had it.
Relaxed sophistication, definitive of Southern taste and lifestyle, since I had it in New Orleans more than once. Since we entertain less sweet cocktails, I use Fee Brothers Old Fashioned bitters, 45 ml whiskey; 20 ml Vermouth and Green Chartreuse instead of Absinthe: a classic winner.
Wow, that almost sounds like a completely different drink. :)
Interesting though....
This was really lovely. Since we were drinking it as an aperitif, I used the proportions Richard Elgar mentioned below: 2 oz. rye (I used Rittenhouse), 3/4 sweet vermouth, 1/4 oz Benedictine, barspoon absinthe (I actually used Herbsainte and it worked very well), and 2 dashes Peychaud's bitters. The resulting drink was strong but surprisingly balanced, only mildly sweet, and worked really well with some spicy charcuterie, olives, and stuffed sweet peppers. I'll definitely make this again!
That sounds fantastic. Next time for....
A delicious drink! I agree with others that it needs sufficient dilution to fully open up. Perfect balance of spice and sweetness. I used an atomizer and sprayed my glass before pouring, which led to the perfect hint of absinthe - present but not overpowering.
I use a barspoon. It seems enough for my palate.
None of the variants come even close to this. We suspect that it's the Rye and Absinthe dance that is most crucial. Anyway, laissez le bon temps rouler.
Ive grown used tthis and love it but now I want to experiment a bit
Isn't this a la louisianne minus the Benedictine? I'm looking forward to trying it.
This is delicious. I used Rosso Amaro and a Texan Rye that is slightly sweet. It's boozy and bitter in a lovely way. I too am not a fan of Campari but I really loved this. A keeper. Strong and bitter with a hint of sweetness. Thank you!