September 1, 2013

The Donald Draper Cocktail Recipe

Recipe: L'Abattoir Restaurant

This elegant cocktail is made from fine French liqueurs. Swap the lemon peel for a maraschino cherry to give it a sultrier presentation.


1-1/2 oz. Buffalo Trace Bourbon
2 tsp Punt E Mes Vermouth
2 tsp Pineau de Charentes
2 tsp Giffard Abricot du Roussillon
2 dashes Peychaud bitters
Absinthe rinse



Step 1: Add all ingredients except absinthe to a mixing glass. Add ice and stir for about 30 seconds.

Step 2: Take a chilled cocktail glass and rinse with absinthe. Discard the remaining absinthe and strain the cocktail from the mixing glass into the cocktail glass.

Step 3: Take a lemon peel and remove the white pith from the peel. Squeeze the peel over the glass and garnish.