From Chanticleer Society
Revision as of 18:10, 9 February 2019 by DrinkBoy (talk | contribs)
  • 1 1/2 ounce rye whiskey
  • 1 1/2 ounce Lillet Blanc
  • 1 dash Angostura bitters

Stir with ice, strain into a cocktail glass. Garnish with a lemon twist.

(Source: Robert Hess, 2000)

According to Robert:

At "Tales of the Cocktail" they have a regular event called "Spirited Dinners" where we work on pairing a cocktail with one of the menu items. I created this drink for a dinner at Antoine's and paired it with their grilled trout with crawfish and shrimp in a white wine sauce. Trust me, it worked well!