Bâton Rouge

by Gaz Regan · Monday, April 16th, 2012 · 101 Best New Cocktails, 101 Best New Cocktails 2011

Adapted from a recipe by Julien Escot, Papa Doble,Montpellier,France.

“A tribute to the popular Vieux Carré Cocktail.” Julien Escot.

1 dash Peychaud’s bitters

1 dash Angostura bitters

20 ml (.66 oz) sweet vermouth

20 ml (.66 oz) Xanté cognac pear liqueur

20 ml (.66 oz) cognac V.S.O.P.

20 ml (.66 oz) amber rum

1 long lemon twist, as garnish

Stir over ice and strain into a chilled cocktail glass. Add the garnish.

gaz sez:  I love this twist on the Vieux Carré.  Rum and cognac always play nice together, so that’s a natural twist on the original rye and cognac, but it’s the Xanté cognac pear liqueur that makes this drink stand up to be counted.  It’s a fabulous product, and it’s brought into play brilliantly here by M. Escot.  Bon travail, Julien!

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

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