4 parts rye
1 part Benedictine
1 part sweet vermouth
Stir with ice and strain into a cocktail glass rinsed with absinthe.
We went to Deep Ellum (Allston, MA) last night after eating at Grasshopper around the corner. Max Toste greeted us as soon as we sat down at the bar (which luckily for us is less filled now that the outdoor seating area has opened for the season) and proceeded to act as our personal cocktail tour guide. While Andrea went on a rum cocktail tour, I went with a New Orleans theme probably after reading and hearing about Tales of the Cocktail so much as of late.
I started my drinks with his variation on the brandy Sazerac (off his cocktail menu) which later launched into a discussion of the merits of sugar cubes to add texture to a drink (thickness and mouth-feel) while simple syrup adds more plain sweetness. It is definitely a theory I need to experiment in a side-by-side mixology session akin to how John Gertsen from No.9 demonstrated the taste differences between a shaken and a stirred martini.
The next two drinks were off his menu; despite Deep Ellum being know for the beer selection, they do have a rather decent cocktail menu and when Max is at the stick, a wealth of cocktail history and recipe wisdom as well. My second drink was a Cocktail à la Louisiane variation. The one I am used to and make at home, I first had at Green Street and that follows the recipe in the Famous New Orleans Drinks and How to Mix 'Em book. That recipe can be found in Chuck Taggart's blog here. This variation was somewhere between the traditional and either a Sazerac or a Manhattan although Max compared it more to a Manhattan variation.
A very tasty drink and a lot lighter than the original recipe. Did not catch what ingredients he used other than Old Overholdt and I have no clue whether he spiked in some of his own house-made bitters to the mix.