Hot on the heels of the Vieux Carre comes this unique concoction, which takes the mix of rye, Cognac, and sweet vermouth and gives it a makeover - with tequila. It seemed odd to me at first, but wait until you taste it. I realized ahead of making this that just about every tequila cocktail I can think of employs some kind of citrus juice. Tequila just goes so well with lemon, lime, and orange. But it can also work beautifully with other spirits, and that's what this cocktail is about. It calls for aged anejo tequila, which is more flavorful than its blanco and reposado counterparts, and much more reminiscent of the whiskey in the original cocktail. It's mixed with sweet, herbal Benedictine, rounded out with Peychaud's bitters and Lillet blanc. I don't think I've talked about Lillet yet; it's an aperitif wine similar to dry vermouth, most famous for its inclusion in the Vesper Martini of James Bond fame. The finished product is really a very different take on a spirit I use often. Definitely worth mixing up.
History: The Nouveau Carre was invented by Jonny Raglin in 2005. Raglin is currently one of the owners of the Comstock Saloon in San Francisco. According to their website, he claims his secrets to success are to always use three ingredients in his cocktails, and have The Savoy Cocktail Book in your pocket.
Nouveau Carre
1 1/2 oz. anejo tequila
3/4 oz. Lillet Blanc
1/4 oz. Benedictine
3 dashes Peychaud's bitters
Combine all ingredients in a mixing glass or shaker with ice. Stir until well-chilled. Strain into a cocktail glass or coupe. Garnish with a lemon twist.
Recipe from theSpeakista and The PDT Cocktail Book.
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