Drink of the Month #2 - Manhattan - click here to see that one
Drink of the Month #3 - Chrysanthemum click here to see that one
Drink of the Month #4 - The Jungle Bird click here to see that one
Drink of the Month #5 - Rosita click here to read about that one
DRINK OF THE MONTH #6 - Vieux Carre
Roughly, each month we will present a new drink that you can make at home with the guidance from a professional. The professional that will be providing the recipes and the instructions will be mixologist, Jeffrey Moll.
Jeffrey Moll, the Head Barman at Randolfi's
Defender of both the fundamentals and DIY cocktailing. Reverence for all things liquid. Jason Molina fan. Avid cyclist. Loyal curmudgeon.
2015 St. Louis Magazine "A-List Award" Winner
Jeffrey Moll Jr., MIXOLOGIST
Dozens of the concoctions lining bartender Moll’s mixing station at Randolfi’s were formulated by the barkeep himself. Nabbing a tincture-side seat at the bar provides a nonpareil liquid education, with Moll dispensing as many answers as imbibers have questions. The cognoscenti gather, knowing that Moll’s labor-intensive seasonal creations (such as the garnish-laden Moll’s Cup No. 3) will keep them ahead of the cocktail curve.
Thank you to Jeffrey Moll for his help. You can also head down to Randofi's and have Jeffrey make the drink for you!
For the sixth installment of The Drink of the Month.....
You'll never **not** see a certain two ingredients in my home bar (besides a gratuitous amount of amaro bottles). The first is Campari and the second is a good workhorse brandy/cognac. I find that almost every drink that calls for rye or bourbon whiskey is even better with a good cognac. ei: Old Fashioneds, Manhattans, Sazeracs, etc. Whiskey is truly the spirit of America, but there was a time when the brown spirit that stood supreme was brandy/cognac. I would definitely encourage you to revisit some of the past drinks and try them out after this with the cognac you'll need for this month's drink.
This month, you will be utilizing your bottles of Rittenhouse Rye Whiskey, Cocchi di Torino Sweet Vermouth, Benedictine and Angostura bitters to make a drink called a Vieux Carre. For this drink you will need to get your hands on a bottle of Camus V.S. Cognac and a bottle of Peychaud's Bitters.
First, these are the tools one would need for this cocktail:
- Stirring Vessel
- Mixing spoon
- Hawthorn Strainer
- Conical Fine Strainer (optional, but recommended)
- A Rocks Glass
- Camus V.S. Cognac
- Rittenhouse Rye Whiskey
- Cocchi di Torino Sweet Vermouth
- Angostura Bitters
- Peychaud's Bitters
- Luxardo Cherries
- .75 oz Camus V.S. Cognac
- .75 oz Rittenhouse Rye Whiskey
- .75 oz Cocchi di Torino Sweet Vermouth
- 1 barspoon (1/8 oz) Benedictine
- 2 dashes of Angostura Bitters
- 2 dashes of Peychaud's
- Add all spirits to your mixing glass
- Fill mixing glass 3/4 of the way with ice
- Stir gently, quickly and fluidly (no pun intended) keeping the bottom of the spoon in constant contact with the side of the glass for about 25-30 seconds
- Using your hawthorn strainer and fine strainer (if possessed) strain into an ice filled rocks glass.
- Skewer three Luxardo Cherries and place in the glass
Bonus Drink: The B&B
On the next cold night that need a drink to warm your spirits, pour equal parts (1.5oz ) Cognac and Benedictine into a rocks glass or snifter and drink neat (room temperature).