The Creole Cocktail almost certainly hails from New Orleans but its exact recipe is subject to fierce debate. The drink debuted as early as 1913 when it was mentioned in the golden-age cocktail tome ‘Straub’s Mixed Drinks’.
Our opinion is that the combination of the rich and sweet benedictine and the rosso vermouth shine brightest when accompanied by the dry bitter-sweetness of the hard to find French aperitif Amer Picon.
The variation we’re presenting was first featured in the 1930 Savoy Cocktail Book and is, we believe, the perfect version of this boozy southern classic.
50ml Buffalo Trace Bourbon
15ml Carpano Rosso Vermouth
10ml Amer Picon
- 2 dash angostura
Stir all ingredients with ice
Strain into a martini glass
Garnish with a maraschino cherry