Last month, I was invigorated
by an 11 a.m. restorative Vieux Carre
at the Courosel Bar
in New Orleans.
Fill a shaker with ice and add
a dash each of Benedictine,
Peychaud’s and Angostura bitters
and a shot each of rye whiskey,
cognac and Punt e Mes. Shake,
then strain into a glass
filled with fresh ice and garnish
with an Amarena cherry —
then let the late-morning voodoo
do its work.
Taken from an interview with Mario Batali in The New York Times Magazine, December 1, 2013. Submitted by J. R. Solonche.