New Orleans Vieux Carré with Rye Whiskey and Cognac

Place four rocks glasses (old-fashioned style) in the freezer for at least ten minutes - your Vieux Carre will stay perfectly ice-cold throughout the drink.

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. The ice needs to chill the mixture well without melting too quickly and diluting it.

Using a jigger, add the rye whiskey, cognac and sweet vermouth in equal parts to the ice, 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 for about twenty to thirty seconds. Stop when the outside of the vessel fogs with condensation and the mixture feels silky.

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.