Featured Cocktail: Old Armchair
Mardi Gras has come and gone, but New Orleans' classic Sazerac remains as one of those cocktails that never goes out of style (or season). Head Bartender Dan Rook at South Water Kitchen in Chicago created a smoother, more herbal and citrus-y riff, with Cognac as the main base spirit, and just a touch of the traditional rye for bite. Dry Curacao gives great orange flavor without sweetness, and Fernet Branca stands in for Absinthe.
Recipe courtesy of Dan Rook, South Water Kitchen, Chicago, IL
1.5 oz. Pierre Ferrand 1840 Cognac
1/2 oz. Pierre Ferrand Dry Curacao
1/4 o. Fernet Branca
1/4 oz. Rittenhouse Rye
2-3 dashes Peychaud's Bitters
Add all ingredients to a cocktail tin. Add ice, and stir until well chilled. Strain into a rocks glass over a large ice sphere or cube.