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A Spontaneous Libation for your Consideration

Frenchman Street

Created and posted by jkim07.
1 rinse Absinthe
1 pn Sugar
2 lf Mint
1 oz Rye, Sazerac
1 oz Dark rum
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Peychaud's Bitters
Instructions

In a pre-chilled Old-Fashioned glass, rinsed with absinthe, gently bruise mint with demerera sugar. Stir rye, rum, vermouth, Peychaud's with ice. Pour, savor, repeat.

Notes

Use Punt a Mes, lighter rum, or vary sugar to alter substantially.

History

Sazerac meet Mojito.

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3.5 stars
(5 ratings)

From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

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Recent Discussion

  • Re The Royal Family, 1 hour ago Biff Malibu commented:

    Very important to keep an eye on the "Reposado". . .I used a Blanco, and it was not the best choice. A slightly softer Tequila would have been a better move on my part.

  • Re Somnambulist, 7 hours ago flickerdart commented:

    Made with Mr. Black Coffee Liqueur and Five Farms Irish Cream. All I can say is: yes.

  • Re Tijuana Lady, 12 hours ago Thierry Vandevelde commented:

    A little too vanilla forward for my taste but balanced nonetheless.

  • Re Muisca Sour, 12 hours 16 minutes ago Thierry Vandevelde commented:

    Came here after tasting the Tijuana Lady. This is indeed more complex and less vanilla forward. However, the amount of citrus makes it too acid. I would reduce the lime to 3/4 or add 1 tsp of agave syrup.

  • Re Daiquiri with Benefits (DWB), 12 hours 43 minutes ago Thierry Vandevelde commented:

    Very good as is. Shines with a high end agricole white. Well done !