Thursday, October 11, 2018

new yorleanian

1 oz Rye Whiskey (Rittenhouse Bonded)
1 oz Laird's Apple Brandy (Laird's Bonded)
1/2 oz Benedictine
1/2 oz Punt e Mes
2 dash Peychaud's Bitters
2 dash Absinthe (1/3 bsp St. George)

Stir with ice, strain into a cocktail glass, and garnish with a cherry.

When I got back from my trip to Kentucky two Thursdays ago, I was in the mood for a nightcap. Therefore, I selected from my drinks-to-make list a New York-inspired riff on the La Louisiane called the New Yorleanian. The recipe was crafted by Abigail Gullo of the Crescent City's Compere Lapin and was published in a Maxim Magazine article on riffs on New Orleans' classic cocktails. Her concept was inspired by growing up by the apple orchards in Hudson Valley, NY, and the combination reminded me a bit of the Town Crier, Green Street's Picon-less variation on the Creole, and Drink's 1919.
The New Yorleanian greeted the nose with anise, herbal, and apple aromas. Next, apple and grape played on the sip, and the swallow donated rye, apple, and lightly bitter herbal flavors with an anise finish.

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