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This week on “Dinner Classics” Cocktail Maestro Norm Owen turns our palettes to the warming realm of brown spirits.

This week on “Dinner Classics” Cocktail Maestro Norm Owen turns our palettes to the warming realm of brown spirits. featured image

As we head into fall, Cocktail Maestro Norm Owen turns our palettes to the warming realm of brown spirits.

A “brown spirit” is any grain or grape based spirit that has been aged in oak barrels – it’s the wood that gives it its colour! This includes whisky of all kinds – rye, bourbon, scotch, etc. —  cognac, brandy and more.

A great cocktail that involves both grain and grape-based spirits is the Vieux Carré, invented in the 1930s in New Orleans.

The Vieux Carré:
0.75 oz Rye
0.75 oz Brandy
0.75 oz Red Vermouth
2 dashes Angostura Bitters
2 dashes Peychaud’s Bitters
I bars poon Benedictine

Stir in a mixing glass full of ice until very cold. Strain into a coupe.

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