Coffeehouse Vieux Carré

Written By Al Culliton

This drink is essentially a Vieux Carré with coffee liqueur subbed in for the Bénédictine, but with a touch of absinthe–influenced by both the Sazerac and Cocktail à la Louisiane. The cocktail bears a resemblance to my After-Dinner Manhattan from a few years back, which I designed for a customer who was craving coffee in her nightcap.

INGREDIENTS

1 oz. Cognac
1 oz. rye
1 oz. sweet vermouth
¼ oz. coffee liqueur
2 dashes Angostura bitters
1 dashes Peychaud’s bitters
1 dash chocolate bitters
1 dash absinthe
Orange peel, for garnish

ABV LEVEL

Combine all in a mixing glass. Fill three-quarters with ice and stir for 20 seconds. Strain into a Nick & Nora or other stemmed cocktail glass. Express the oils of an orange peel onto the surface before twisting it up and placing it resting on the lip of the glass.

 
Al Culliton
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