Old Hickory

1 oz dry vermouth
1 oz sweet vermouth
1 dash orange bitters
2 dashes Peychaud's bitters

Stir; strain; cocktail glass; orange twist.

Star Cocktail

1 1/2 oz apple brandy
1/2 tsp simple syrup
3 dashes Peychaud's bitters
1 1/2 oz sweet vermouth

Stir; strain; lemon peel.

Metropole

1 1/2 oz Cognac
1 1/2 oz dry vermouth
1/2 tsp simple syrup
2 dashes Peychaud's bitters
1 dash orange bitters

Stir; strain; cocktail glass; marasca cherry.

Black Rose

2 oz bourbon
1/2 tsp grenadine
2 dashes Peychaud's bitters

Stir on ice in rocks glass. Garnish with a flamed lemon peel.

Vieux Carre

3/4 oz brandy
3/4 oz rye
3/4 oz sweet vermouth
1/4 oz Benedictine
1 dash Peychaud's bitters
1 dash Angostura bitters

Old Fashioned glass with rocks; stir; lemon twist.

Louis y Ana

3/4 oz Cognac
3/4 oz rye
3/4 oz sweet vermouth
1/4 oz Benedictine
3 dashes Peychaud's bitters
3 dashes absinthe

Stir; strain; cocktail glass, cherry

Cocktail a la Louisiane

3/4 oz rye
3/4 oz Benedictine
3/4 oz sweet vermouth
3 dashes absinthe
3 dashes Peychaud's bitters

Stir; chilled cocktail glass; strain; cherry.

Juniper Club

1½ oz dry gin
½ oz lime juice
⅓ oz Cointreau
1 bar-spoon Peychaud’s bitters
½ bar-spoon sugar syrup



Shake all ingredients with ice and fine-strain in to a cocktail glass. Garnish with a wedge of lime.

Wink

2 oz London dry gin
1/4 oz Cointreau
1 tsp simple syrup
1 dash Peychaud's bitters
1/2 tsp absinthe

A la Sazerac

Berber Sazerac

1 oz Sazerac 6 year rye
1 oz Wild Turkey 101 rye
1/4 oz Berber syrup*
1 dash Peychaud's bitters
1 dash Fee Bros. orange bitters

Combine, stir with ice, and set aside. Rinse/coat a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod) and discard the excess. Strain the rye mixture into the coated OF glass. Add a twist of orange peel and mosten the glass's rim with the orange oil, too.

*Berber simple syrup: Combine oh, I don't know, a tablespoon each of cracked black peppercorn, coriander seeds, and cardimom; maybe 3 inches-worth of cinnamon sticks; a teaspoon or two a paprika; a dozen whole cloves; a couple teaspoons of allspice; a teaspoon or so of cumin seeds; a couple cracked star-anise pods and roast in a sauce pan for a few minutes. Then add 1 cup of sugar and 1 cup of water and raise to a boil. Then remove from heat. Strain the solid components from the solution (think coffee filter) and refrigerate the syrup for up to a few weeks. 

Sazerac

2 oz rye whiskey (I use 1 oz Sazerac 6 year rye plus 1 oz Wild Turkey 101 rye)
1 tsp demarara syrup
2 dashes Peychaud's bitters

Combine, stir with ice, and set aside. Coat the inside of a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod), and discard the excess. Strain the rye mixture into the coated glass. Twist a lemon peel over the glass; then moisten the glass's rim with the oil from the outside of the peel.  Discard the peel.

For more information, see The Libation Bearers.