The Mascot

When sampling a new spirit, Cole Newton of Twelve Mile recommends starting from a place of familiarity. The Mascot cocktail is a riff on the ubiquitous and adored Sazerac that features Armagnac in lieu of the staple rye whiskey. He also notes that coating a glass with absinthe is an economical way to stretch an expensive spirit. Newton let me name the drink, which honors The Mascot, a tabloid newspaper in 1880s New Orleans, full of duels, sex scandals and intrigue. (Thanks to New Orleans historian Sally Asher for the inspiration for the name.)
By / Photography By | July 15, 2014

Ingredients

  • 2 ounces Armagnac
  • ½ ounce simple syrup
  • 3 dashes Peychaud’s Bitters
  • 1 dash Angostura Bitters
  • Ice
  • Toulouse Red
  • Lemon peel

Instructions

Combine Armagnac, simple syrup and both bitters over ice. Stir. Strain into a chilled rocks glass coated with Toulouse Red, and garnish with a lemon peel.

 

 

 

 

 

 

 

 

 

 

 

 

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Ingredients

  • 2 ounces Armagnac
  • ½ ounce simple syrup
  • 3 dashes Peychaud’s Bitters
  • 1 dash Angostura Bitters
  • Ice
  • Toulouse Red
  • Lemon peel
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