Vieux Carré with Armagnac and Few Rye
I don’t know much about the chef Mario Batali. I saw him interviewed on a Daily Show with Jon Stewart a while back, I know he’s opening a place in River North called Eataly, I recall he was victorious in a Twitter war with some anti-abortion zealots protesting his donation to a Texas fundraiser, and I know he likes orange crocs. However, I have been reading, and enjoying, his weekly cocktail suggestions in the New York Times Magazine, such as his version of one of my favorite ways to drink cognac (or related liquors).
Mr. Batali wrote:
Last month, I was invigorated by an 11 a.m. restorative Vieux Carré at the Carousel Bar in New Orleans. Fill a shaker with ice and add a dash each of Benedictine, Peychaud’s and Angostura bitters and a shot each of rye whiskey, cognac and Punt e Mes. Shake, then strain into a glass filled with fresh ice and garnish with an Amarena cherry — then let the late-morning voodoo do its work.
(click here to continue reading Hungry, Hungry Voters – NYTimes.com.)
I’ve never had Punt e Mes, nor do I have Amarena cherries, so here was my version – for the afternoon, 11 A.M. is a little early for me.
- spoonful of Bénédictine D.O.M.
- 2 dashes Peychaud’s Bitters
- 2 dashes Angostura bitters
- equal parts of Few Rye Whiskey, Marie Duffau Napoleon Bas Armagnac (You could use Cognac, or any good brandy, your choice) and sweet vermouth (Dolin Vermouth de Chambéry Rouge).
Stir vigorously over ice, strain into a chilled cocktail glass, garnish with a lemon twist – making sure to get a good bit of lemon on the glass edge.
Imbibe. Try to have only one. I had two.