A spritz of lemon oil helps balance the sweetness of banana liqueur and the spice of cardamom in this take on the Vieux Carre.
¾ oz. rye whiskey
¾ oz. Cognac
¼ oz. Giffard Banana Liqueur
¼ oz. cardamom syrup
2 dashes Angostura bitters
4 drops cardamom bitters (Auger uses Scrappy’s)
Garnish: lemon peel
Mix all the ingredients together in a mixing glass with ice. Strain into a rocks glass over a single large ice cube. Twist a lemon peel over the top of the drink to release the citrus oils, then use as a garnish.
Cardamom Syrup: Combine 16 oz. of water with 16 oz. of sugar and 1 Tbsp. of powdered green cardamom in a saucepan. Bring to a boil and reduce to a simmer. Let simmer for 10 minutes before removing from heat. Strain and let cool. Store in the refrigerator for 2 weeks.
Anthony Auger, Benne on Eagle, Asheville, North Carolina
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