Monday, February 27, 2012

Cocktail a la Louisiane


  • 3/4 ounce rye (or Bourbon)
  • 3/4 ounce Benedictine
  • 3/4 ounce sweet vermouth
  • 3 drops of absinthe
  • Dash of Peychaud’s bitters
  • Maraschino cherry for garnish

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