Mongol in the French Quarter
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Double old-fashioned
- Ice: Ice
- Garnish: Orange twist, lemon peel (using channel knife)
- ABV: 26%
Ingredients
- Angostura or other aromatic bitters — 1 dash
- Peychaud's or other Creole-style bitters — 1 dash
- Black walnut bitters — 1 dash
- Bénédictine D.O.M — 1 spoon
- Rabarbaro liqueur — ¼ oz (7.5 ml)
- Martini Rosso sweet vermouth — ½ oz (15 ml)
- Cognac — 1 oz (30 ml)
- Straight rye whiskey (100 proof / 50% alc./vol.) — 1½ oz (45 ml)
How to make it
- Stir all ingredients over ice.
- Strain into double rocks glass over single large ice cube.
- Garnish with orange twist and lemon peel (using a channel knife).
A cocktail with cognac and rye whiskey.
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