Here’s one of many fantastic drinks I had during my first evening at Cure back home in New Orleans, finally getting there about four months after they opened.

I had had a little trouble remembering the details about the Mezcal Old Fashioned I had, which thanks to the magic of post-editing due to Maks reminding me in email the morning after I posted this I was able to remember. (“Of course! How could I forget that one!” Um, maybe because you had about seven drinks that night?) Fortunately, it was not lost to history.

However, my last drink of the night I remembered very well. Maks and I had been talking about my experience at Anvil in Houston, and how Bobby Heugel made me that wonderful room temperature cocktail from their menu called The Brave (smoky single-village mezcal, blanco sotol, amaro, Curaçao and bitters, merely swirled together in a wine glass with a flamed orange peel), plus the knockoff of that drink that I came up with for one of the Drink.Write sessions (more on that one later). He pondered, and came up with another room temperature digestivo cocktail that I enjoyed very much, and which I don’t think had a name. I decided it to name it after the bar, in Italian, but if Maks has kept making it and has another name for it by now, I’ll most certainly change it.

Cura
(A most excellent digestivo whipped up on the spot
by Maks Pazuniak, Cure, New Orleans)

1 ounce rye whiskey.
1 ounce Aperol.
1 ounce Amaro Ramazotti.
3 barspoons Cointreau.
1 dash Peychaud’s bitters.
1 dash Regans’ orange bitters.

Combine in an Old Fashioned glass and swirl to mix.

That hit the spot.