lexington

1 1/4 oz Rye Whiskey (Ryan & Wood)
3/4 oz Sweet Vermouth (Maurin)
1/2 oz Ginger Liqueur (King's Ginger)
1 dash Angostura Bitters

Stir with ice, strain into a rocks glass rinsed with Herbsaint, and garnish with a lemon twist.
After work two Fridays ago, I was in the mood for a nightcap, so I turned to Sarah Baird's New Orleans Cocktails and selected the Lexington from T. Cole Newton of Twelve Mile Limit. I finally made a trip out to that bar last July during Tales (see below) but sadly the afternoon's light made me think more of beer than consulting their cocktail expertise. The Lexington is Cole's riff on the Sazerac that reminded me of my Sazerac-Manhattan hybrid the Merchants Exchange Manhattan but here with the added angle of ginger spice. Once prepared, the Lexington gave forth a familiar lemon and anise nose. Next, grape and malt held hands through the sip, and this was chased by rye spice, dry grape, ginger, cinnamon, and anise on the swallow.