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Creole

After dinner/digestif · Aperitivo/aperitif · Classic/vintage

4.5 38 ratings

Favorite

Ingredients

1 1/4 oz Rye whiskey 50% abv
1 1/4 oz Rosso/sweet vermouth
1/3 oz Amer Picon
1/4 oz Bénédictine D.O.M.

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

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Flavour profile

50.0% alc./vol. · 1.7 standard drinks · 200 calories

History

Short and punchy, with a Manhattan-like character. Best appreciated as an after-dinner digestivo or late-night sipper. This recipe balances the spirituous spice of rye with herbal aromatised wine and rich herbal liqueur notes.

Jacques Straub's 1913 Manual of Mixed Drinks provides the basis for this cocktail, which is also featured in Harry Craddock's 1930 The Savoy Cocktail Book. CREOLE COCKTAIL As listed in Straub's manual: ⅓ Jigger Absinthe. ⅔ Jigger Italian Vermouth. Shake well. CREOLE COCKTAIL. As listed in The Savoy Cocktail Book: ½ Rye or Canadian Club Whisky. ½ Italian Vermouth. 2 Dashes Bénédictine. 2 Dashes Amer Picon. Stir well and strain into cocktail glass. Twist lemon peel on top.

Created by Jacques Straub