speakeasy blues

1 oz Wild Turkey 101 Rye (Rittenhouse)
1 oz Brandy (Marie Duffau Napoleon Armagnac)
1/4 oz Peche Liqueur (Mathilde)
1/4 oz Simple Syrup
3 spray Herbsaint (24 drop)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with mint and powdered sugar (omit powdered sugar).Two Sundays ago, I decided to make the Speakeasy Blues from La Moule in Portland, Oregon, that I had found a few months ago in a set of online recipe flashcards where I also sourced the Paix to Play. The split spirit base, peach notes, and Herbsaint combination reminded me a little of Russell House Tavern's Sazerac riff called the Crosseyed and Painless, so I was drawn in. Once prepared, the Speakeasy Blues gave forth mint and peach aromas. Next, a semi-sweet sip with hints of orchard fruit hid behind rye, brandy, peach, and anise flavors on the swallow.