Creole Cocktail

Ben Hatch | New Orleans

photo: Emily Ferretti

Ben Hatch altered this recipe to fill the need for a lesser-known, spirit-forward New Orleans drink for the Elysian Bar’s menu. The result is an updated Manhattan variation that not only reads as a love letter to Hatch’s favorite alpine producers, but also convinced him that he does, indeed, like Manhattans.

Ingredients

Serving: 1

  • 1 1/2 ounces cask-strength rye, preferably Stellum
  • 1 1/2 ounces cask-strength rye, preferably Stellum
  • 1 ounce sweet vermouth, preferably Bèrto Ross da Travaj
  • 1 ounce sweet vermouth, preferably Bèrto Ross da Travaj
  • 1/2 ounce Bigallet China-China
  • 1/2 ounce Bigallet China-China
  • 1/4 ounce alpine amaro, preferably Alpe Lys
  • 1/4 ounce alpine amaro, preferably Alpe Lys

Garnish: orange twist

Directions
  1. Combine all ingredients in a mixing glass with ice and stir until chilled.
  2. Strain into a chilled coupe.
  3. Garnish with a large orange twist.

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