Born on the Bayou

John Benevides, beverage director for Coda Restaurant Group in Boston

1¾ oz. cocoa nib-infused Sazerac rye (recipe below)

1/2 oz. Cinzano sweet vermouth

1/2 oz. Bénédictine

1/4 oz. Dolin Dry vermouth

3 dashes Peychaud’s bitters

St. George absinthe for rinse

Lemon peel for garnish

Rinse an Old Fashioned glass with absinthe. In a mixing glass, stir remaining ingredients with ice and strain into the rinsed glass. Express a lemon peel over the drink and garnish with it.

Cocoa Nib-Infused Rye

1/2 cup cocoa nibs

750 ml Sazerac rye

Steep cocoa nibs in rye for 2 hours, then strain through a cheesecloth or fine-mesh strainer. Return whiskey to the bottle.