This Vieux Carré variation channels the experience of hiking through a forest, McLuen says. The oak and spice of the bourbon suggest the woods, while a touch of Douglas fir brandy conjures the more specific Pacific Northwest fir trees, which are found at the end of McLuen’s favorite hike.
- 1 1/2 ounces Noble Oak Double Oak Bourbon
- 3/4 ounce Cocchi di Torino sweet vermouth
- 1/2 ounce Pierre Ferrand Ambre Cognac
- 1/2 ounce Bénédictine
- 1/4 ounce Clear Creek Douglas fir brandy
- 2 dashes Peychaud’s bitters
- 1 dash Angostura bitters
Garnish: lemon peel
- Stir all ingredients with ice.
- Strain into a pourable vessel.
- Express lemon peel over the drink and discard peel, then funnel into a flask. Keep chilled until you’re ready to venture into the woods.
To Make a Larger Batch:
9 ounces Noble Oak Double Oak Bourbon
4 1/2 ounces Cocchi di Torino sweet vermouth
3 ounces Pierre Ferrand Ambre Cognac
3 ounces Bénédictine
1 1/2 ounces Clear Creek Douglas fir brandy
12 dashes Peychaud’s bitters
6 dashes Angostura bitters
4 1/4 ounces filtered water
2 lemon peels
1. Combine ingredients, and chill for at least 2 hours, ideally overnight.
2. When ready to serve, remove lemon peels, and divide among six flasks.