Mister Leroy

1 ½ oz. Maker’s Mark Whiskey

½ oz. Bols Apricot Brandy

¼ oz. Dolin Rouge Vermouth

2 dashes of Fee Brothers Rhubarb Bitters


Stir the ingredients together and strain them into a Coupe Glass.

This cocktail was created for Commander’s Palace’s 130th birthday by the restaurant’s bartender Ferrel Dugas.

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