Vermouth lovers will enjoy The Baton Rouge cocktail. With equal measures of Gold Rum, Xanté Liqueur and, of course, Sweet Vermouth, and a double measure of Cognac, the spirits are carefully stirred together with ice, Angostura bitters and Peychaud’s bitters to create a smooth, potent cocktail that is actually served in its namesake restaurant.
- 1 1/2 oz Cognac
- 1 dash Angostura Bitter
- 3/4 oz Sweet Vermouth
- 3/4 oz Gold Rum
- 1 dash Peychaud’s Aromatic Bitters
Pour Cognac into a mixing glass, and add sweet vermouth, and Gold Rum. Add a dash of both of the bitters, and then stir together with ice. It is important not to shake this recipe as that will dilute the drink; the aim is to simply bring down the temperature of the liquid. Pour into a cocktail glass and squeeze a small amount of lemon zest over the top for an aromatic finish.