The Pontchartrain

interesting mix of flavours, nice sweetness
1 1⁄2 oz Bourbon
1 oz Tawny port (10 years)
1⁄2 oz Grenadine (Homemade)
1 bsp Lemon juice
2 ds Peychaud's Bitters
1 rinse Absinthe
Instructions
Stir ingredients for 2 minutes in ice, then strain into a coupe glass that has been pre rinsed in Absinthe. Lemon twist. Coupe.
Notes
Use home-made grenadine if at all possible. Commercially available grenade tends to drown out the other flavours (probably use only 1/4 oz then) Cocktail created by Giovanni Martinez in 2009 at The Buffalo Club, Santa Monica and is named after Lake Pontchartrain in New Orleans.
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From other users
  • falls between a Manhattan and a Sazerac, both favorite of mine. — ☆☆☆☆
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