Paul Calvert's

Bitter Southerner No. 3

First, take a small rocks glass, fill it with ice, and then pour in a very small quantity of Herbsaint Legendre. Set the glass aside.

Then, in a chilled mixing glass, combine:

3 dashes Peychaud’s Bitters

A half-ounce of Gran Classico Bitter

Three-quarters of an ounce of Cynar

Three-quarters of an ounce of Carpano Antica Formula sweet vermouth

One ounce of Rittenhouse bottled-in-bond, 100-proof rye whiskey

Fill the mixing glass to the top with ice, and stir for about 30 seconds.

Hold the rocks glass over a sink and roll it sideways to coat the inside of the glass with the Herbsaint Legendre, then dump the contents.

Strain the drink from the mixing glass into the Herbsaint-coated rocks glass.

Take a strip of lemon peel and squeeze it to express its oils over the top of the drink, then drop the peel into the drink.



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