A smoky variation on the Vieux Carre from Heather Mojer of Cafe du Pays in the Boston area The use of mezcal along with the usual French brandy gives a smoky undertone to the brandy richness instead of the rye spice in the traditional version. The grape/spice/bitter flavors from the aromatized wine with quinine (Byrrh) stands in for sweet vermouth and Peychaud’s while the Benedictine and absinthe rinse lend an herbal note to the drink 1 oz Armagnac (spicier Brandy cousin to Cognac; no need to go with anything with too much age) 1 oz Mezcal 1 oz Byrrh (Aperitif with fortified grape must base that has added quinine; gives a bit of fruit and bitterness to drinks) .25 oz Benedictine (French liqueur with herbal, honey, saffron notes) Pinch salt Stir with ice and strain into a chilled double rocks glass that has been rinsed with Absinthe (or Herbsaint) before adding a large ice cube. No garnish