Wes dug this one up on DrinkBoy.com — Robert concocted it in 2006 for one of the “Spirited Dinners” during Tales of the Cocktail in New Orleans, to accompany a dish at Antoine’s called Filet de truite aux ecrevisses cardinal (de saison). The menu at Antoine’s is in French so, for non-Francophones, filet of trout, grilled or fried, with crawfish tails in season (shrimp out of season) in a white wine sauce.
We were both surprised at how much better it turned out than we thought it would, and this was with Old Overholt as the rye. It’s really terrific with Rittenhouse 100.
1-1/2 ounces rye whiskey.
1-1/2 ounces Lillet blanc.
1-2 dashes Angostura bitters.
Combine with ice and stir for no less than 30 seconds. Garnish with a thin slice of lemon peel, after expressing the lemon oil into the drink.
If I manage to get ahold of some quinine I might put in a tiny pinch as per Wondrich’s idea with the Vesper, and see what kind of interesting things happen. (I might also look into making a tincture of quinine to add a small dash to anything that might require a little extra bitter edge … *add to to-do list*).
I know that Capt. Jean-Luc Picard was more of a wine drinker, but I think if he had a signature cocktail this might be it, as it bears the same name as the ship of his first command. Then again, Jean-Luc might prefer something Cognac-based …