Neal Bodenheimer’s Old Hickory

Neal Bodenheimer, Dauphine's | Washington, D.C.

At Dauphine’s in New Orleans, the vermouths are batched together ahead of time and refrigerated to enable quick service, but below is the recipe for a single serve. The ingredients are deliberately mixed together without ice to avoid over-dilution and preserve the character of the vermouth.


Serving: 1

  • 1 1/2 ounces blanc vermouth, preferably La Quintinye Blanc Royal 
  • 1 1/2 ounuces sweet vermouth, preferably Cinzano 1757 Rosso di Torino
  • 2 dashes Peychaud’s bitters
  • 1 dash Regans' orange bitters

Garnish: lemon peel

  1. Combine all ingredients in a mixing glass without ice and stir.
  2. Pour into a rocks glass over a large ice cube.
  3. Express the lemon peel, then quickly swipe the peel side over the outside of the glass, front, both sides and back.
  4. Garnish with lemon peel “for a snapper, brighter drink” or discard it for a “rounder and richer” effect.

Tagged: vermouth