| 1 1⁄2 | oz | Rye, Sazerac |
| 1⁄2 | oz | Aromatized wine, Cocchi Americano |
| 1⁄2 | oz | Green Chartreuse |
| 1⁄2 | oz | Triple sec |
| 2 | ds | Peychaud's Bitters |
Instructions
Stir with ice, strain into coupe, squeeze lemon peel and drop in.
Notes
Variation on the Fontainebleu
From other users
- Sweet top and mid notes, medicinal hint.
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4 Comments
Poor, a middle ground between
Submitted by Fargo on
Poor, a middle ground between Manhattan and Sazerac...
It's nothing like a
Submitted by OldFashionedWhiskey on
It's nothing like a Manhattan. Did you make one to taste it?
Actually reminds me more of a
Submitted by Stewart on
Actually reminds me more of a Bijou than a Manhattan (although it's not much like either). I made it with Bulleitt rye but the other flavors somewhat overwhelmed the rye.
What a great drink. I used
Submitted by Dale.Vestavia on
What a great drink. I used Rittenhouse and Cointreau. Light on the tongue with very little burn, but super layered and flavorful. Great job.