Sorry for the laps in posts... diversions, diversions...
Tonight I'm having a very good cocktail that I found in the Nov/Dec 2006 issue of Imbibe magazine. Imbibe, by the way is celebrating their 1 year anniversary. If you have not picked up a copy yet to peruse I strongly recommend it. Great magazine and thank you Paul!
The drink I'm having is called Cocktail à la Louisiane. If you are a Manhattan drinker as I am you will enjoy this libation. It has the ingredients we love, Rye and Sweet Vermouth, but it also adds some very good complements. The full recipe is as follows:
Cocktail à la Louisiane
1 oz Rye Whiskey
1 oz Sweet Vermouth
1 oz Benedictine
1/4 oz Herbsaint (or other absinthe substitute)
3 to 4 dashes of Peychaud's bitters
Stir ingredients with ice for a slow 20 count, then strain into a chilled cocktail glass.
Herbsaint is a New Orleans born spirit meant to be a absinthe substitute. In my opinion one of the best. Take this liquor in very small portions as it is a potent anise (liquorish) flavor to it.
More articles to come... really.