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Recipe: Matthew Wyne

Photo: Matthew Wyne

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Cafe Carre

1 oz rye whiskey

1 oz cognac

1/2 oz St. George NOLA Coffee Liqueur

1/2 oz sweet vermouth

2 dashes Peychaud’s bitters

2 dashes Angostura bitters

Add all ingredients to a mixing glass with ice and stir. Strain into a coupe and serve up.

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