My mashup of a Cognac Sazerac and a Green Point.
|1⁄2||oz||Sweet vermouth, Carpano Punt e Mes|
|1||rinse||Pastis, Herbsaint (As rinse; substitute absinthe)|
|1||twst||Lemon peel (Oil only as garnish)|
Stir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with lemon oil from a twist.
One night, a pair of cocktailians that I know from around town came into River Bar. For their second round, they asked for something herbal like a Green Point, or perhaps something inspired by John Gertsen (No. 9 Park/Drink/now ABV). So I thought, "Why not both?" Since John is a big fan of Sazeracs and its variations, why not merge a Cognac Sazerac with a Green Point? Gertsen at No. 9 Park was also excited about serving Green Points, so it all fit into place. For a name, I honed in on the "Point" part of the 2005 Milk & Honey neoclassic and dubbed this one after the section of New Orleans on the other side of the Mississippi River, namely Algiers Point.
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