Sep 14, 2011

Sazerac

This anise-scented libation was devised at New Orleans' Sazerac Coffee House in the mid-1800s. This recipe first appeared in our October 2011 issue, along with Rebecca Barry's article Whiskey Rebellion.

Credit: Todd Coleman

SERVES 2

INGREDIENTS

½ tsp. sugar
2 oz. Sazerac rye
2 dashes Peychaud's bitters
1 lemon peel twist
8 drops Herbsaint liqueur

INSTRUCTIONS

Dissolve sugar in 1 tsp. water in a shaker; fill with ice. Add rye, bitters, and peel; stir to chill. Swirl Herb-saint in a rocks glass; discard. Strain rye mixture into glass. Serve alongside ice water.