Author Notes
In honor of John Besh's new book Besh Big Easy, he came by to show us how to make this classic New Orleans cocktail, named after the city's French Quarter. It's that NOLA. —Ali Slagle
Ingredients
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3/4 ounce
rye whiskey
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3/4 ounce
sweet vermouth
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3/4 ounce
cognac
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2 dashes
Peychaud's bitters
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2 dashes
Angostura bitters
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1 splash
(or a barspoon) Benedictine
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2
lemon twist, for garnish
Directions
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Stir all the liquids in a mixing glass filled halfway with ice.
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Strain into a rocks glass filled with ice. Garnish with a lemon twist.
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