The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Vieux Carré for Two

Advertisement

Ingredients

2 ounces sweet vermouth

¼ ounce Benedictine liqueur

4 dashes Peychaud’s bitters

4 dashes Angostura bitters

1 ½ ounces cognac

1 ½ ounces rye whiskey

Garnish: 2 long strips lemon peel

Directions

At home: Combine vermouth, Benedictine, and bitters in a mixing glass. Stir and funnel into a TSA-approved plastic container. Place container and lemon strips in a quart-sized resealable plastic bag.

On the plane: Order a cognac and have your companion (or a complete stranger, if they are friendly) order a rye whiskey. You want ice, but you want to pour the booze yourself. Divide the mini-bottles between the two cups of ice and split the contents of your carry-on container. Stir with a drink stirrer (fingers work too). Squeeze lemon peel over the drinks, skin side facing down, and enjoy.