A working 25-seat carousel isn’t the only attraction in this bar. Since the spot opened in 1949, a number of cocktails, including the Goody (a hurricane-esque rum-and-juice drink), were invented here, but the most famous of all is this rye-based cocktail made with locally beloved Peychaud’s bitters. —Nora Horvath for Food Network Magazine
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 1 drink |
Ingredients
- 1/2 ounce Benedictine
- 1/2 ounce cognac
- 1 ounce rye whiskey
- 1/2 ounce sweet vermouth
- 6 drops Angostura bitters
- 6 drops Peychaud’s bitters
- Lemon twist, for garnish
Instructions
- Combine the Benedictine, cognac, rye, vermouth and both bitters in a short glass with ice; stir well.
- Garnish the drink with a lemon twist.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 160 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |