The cocktail from Jettie Rae’s Oyster House in Asheville, NC, uses an apple brandy and rye whiskey.
Vieux-doo Child
Ingredients
- 1 oz. Laird & Co. bonded apple brandy
- 1 oz. Rye whiskey
- 1 oz. Carpano Antica
- ½ oz. Luxardo Maraschino liqueur
- Rinse of Pernod
- Peychaud’s bitters
- Luxardo Maraschino cherries for garnish
Instructions
- Pour a splash of Pernod into a rocks glass.
- Swirl to fully coat the inside glass and discard excess liquid.
- In a cocktail shaker, combine all remaining ingredients with ice and shake well.
- Strain mixture into glass over a large ice cube.
- Garnish with a maraschino cherry.
Notes
The mixologists at Jettie Rae’s Oyster House in Asheville, NC, created this recipe.
