Stir ingredients over ice, serve straight in chilled, absinthe rinsed glass.


Very dry, offset enough by the triple sec and vermouth to be delicious. Absinthe rinse combined with the Jerry Thomas bitters gives interesting aromatics.


A Vieux Carre variant created out of necessity (lack of Benedictine in the drinks cabinet). Jerry Thomas bitters chosen over Peychaud's because I like my cocktails *really* bitter.

Cocktail summary
Created by
Jordan Harper
Is the
author's original creation
Not yet rated
3.5 stars
(6 ratings)
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From other users
  • Pretty good if you have an armagnac on hand you don't mind mixing. The sweet vermouth might take away from it a little bit, or perhaps I need a smidge more bitters because when I made this I only did the 2 ds angostura. — ★★★★
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