Frenchman Street

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.

Cocktail summary
Posted by jkim07 on 9/12/2014
Year
2014
Is the
author's original creation
Curator
Not yet rated
Average
3.5 stars
(5 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • This was a great drink! I made it without the sugar—mint was fab!
Similar cocktails
  • High Horse — Añejo rum, Kirschwasser, Cherry Liqueur, Sweet vermouth, Bitters, Brandied cherry
  • Primer — Bourbon, Sweet vermouth, Ginger liqueur, Rum, Pepper tincture, Bitters, Honey syrup
  • Jaunty Angle — Rum, Rye, Herbal liqueur, Bitters, Orange bitters, Gomme syrup
  • Coal Train — Rye, Rhum Agricole, Crème de Banane, Amargo-Vallet, Lemon peel
  • Stranger Things #3 — Bourbon, Barbados Rum, Triple sec, Pine liqueur
  • All Good Things — Rye, Sweet vermouth, Añejo rum, Peychaud's Bitters, Herbal liqueur, Fernet Branca
  • Bittersweet Romance — Rye, Sweet vermouth, Ramazzotti, Apricot liqueur, Bitters
  • Red Right Hook — Rye, Rum, Sweet vermouth, Maraschino Liqueur, Campari, Chocolate bitters, Orange peel
  • George Washington — Applejack, Rye, Sweet vermouth, Cherry Liqueur, Allspice Dram, Brandied cherry
  • Fall Down Slow — Rum, Cognac, Plum wine, Cynar, Amaro Nonino, Peychaud's Bitters
Comments

I'm trying this tonight. But ... a 'dash' of sugar?
I guess I'll work it out!

jkim07 commented on 12/03/2021:

Correctomundo, Don, of coirse-
should read “STIR”
not “shake”

jkim07 commented on 12/03/2021:

Correctomundo, Don, of coirse-
should read “STIR”
not “shake”

Ok, quick question - so you're chilling an OF, rinsing it, lightly muddling mint and sugar (a pinch, not a dash perhaps) in the bottom. Then you're stirring everything else and straining it over the mint/sugar? I'd imagine this will lead to undissolved sugar in the bottom of the glass. If so, can I clarify the instructions to reflect this? Thanks, Zachary