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Vieux Carre Cocktail
1 ounce rye whiskey
1ounce cognac (or brandy)
1 ounce sweet vermouth
1/8 ounce Benedictine
2 dashes Angostura
bitters
2 dashes Peychaud bitters
Stir well over crushed
ice and pour into a 4 to 6 ounce Nick and Nora glass.
Lemon peel (squeeze
around rim of glass and drop into glass)
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Halibut Sauce (3-4 servings)
1 tbsp fresh ginger
chopped
grated lime (or lemon)
rind
2 tbsp fresh lime (or
lemon) juice
1 tbsp brown sugar
1/2 cup sweet marsala (or sweet sherry)
Pan fry fish over high
heat on one side; turn over and add sauce; remove fish when cooked (don't
over-cook the fish!) and continue to reduce sauce (another minute or two)
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