Creole Cocktail - Imbibe Magazine Subscribe + Save

Creole Cocktail

Hailing from New Orleans, the Creole Cocktail can elicit strong and varying opinions when it comes to the drink’s formula. At Cane & Table, Kirk Estopinal says the problem with most versions of the cocktail is that the combination of sweet vermouth and Bénédictine can come off as syrupy without a bittering agent to offset the sweetness, so he employs Amer Picon to fix the problem. “Picon works like the dry flavors in Coca-Cola. It has a similar tactile dryness that wipes away the lingering sugar but allows the drink to have a creamy texture. It’s kind of a holy grail in drinks,” he says.


  • 1½ oz. rye whiskey (Estopinal uses Sazerac 6 year)
  • 1 oz. sweet vermouth
  • ½ oz. Amer Picon (such as Golden Moon)
  • ¼ oz. Bénédictine
  • ½ oz. very cold water
  • Tools:barspoon
  • Glass:coupe
  • Garnish:lemon twist


Chill a mixing glass and coupe in the freezer before assembling the cocktail. When ice cold, add the rye and Bénédictine to the mixing glass and stir without ice. Add the vermouth, Picon and cold water, then stir more to incorporate. Strain into the prepared coupe and garnish.


You Might Also Enjoy

Spiced Rum Bundt Cake

Remember the Maine

Remember the Maine

Martini Cocktail 1888


Mojo de Ginebra

Maple Leaf, A Whiskey Sour Riff

Cardinale Cocktail

Midnight Marauder

left hand cocktail

Left Hand Cocktail

kingston negroni

Kingston Negroni

martinez cocktail

Pedro Martinez Cocktail

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend