New Orleans Vieux Carré with Rye Whiskey and Cognac

Place four rocks glasses (old-fashioned style) in the freezer for at least ten minutes so they chill thoroughly and keep the cocktail ice-cold for longer.

From a well-washed lemon, cut four wider strips of peel with a sharp knife or zester, each about five centimetres long. Try to cut only the yellow layer and avoid the white pith, which is bitter.

Fill a large mixing glass or sturdy pitcher with a generous handful of large ice cubes so the ice chills without melting too quickly and diluting the cocktail unnecessarily.

Using a jigger, add the rye whiskey, cognac and sweet vermouth in equal parts to the ice cubes, then add the Bénédictine, which lends herbal sweetness.

Add Peychaud's bitters with their characteristic anise-floral note and Angostura bitters with their spiced undertone.

Stir slowly and steadily with a bar spoon or long-handled utensil for about twenty to thirty seconds, until the outside of the vessel fogs with condensation and the mixture takes on a silky texture.

Place one large ice cube in each chilled glass, ideally square or round, so the drink dilutes as little as possible while being sipped.

Strain the chilled cocktail through a fine strainer evenly into the four glasses, leaving the ice cubes behind in the mixing vessel.

Briefly twist the lemon peel yellow-side-down over the surface of the cocktail to release its essential oils, run it around the rim of the glass and drop it in as an aromatic garnish. Serve immediately.