Thursday, May 1, 2008

cocktail à la louisiane

3/4oz Rye (Michter's US1)
3/4oz sweet vermouth (Vya)
3/4oz Benedictine
3 dashes Absinthe (Jade 1901)
3 dashes Peychaud's bitters

Stir well with ice, garnish with a Luxardo cherry. Recipe from Gumbo Pages.

We had the silly idea to mix up a couple of these in honor of a friend's birthday toast we were forced to miss -- and to take a photograph of said toast. I present to you perhaps the most awesome photo of Husband and myself ever taken.

And by "most awesome" I actually mean "kinda retarded". Happy birthday, Q!

Oh, the drink? Yummy but somewhat sweet for me and a sticky mouthfeel; the absinthe cuts through and adds a nice nose-buzz.

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