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.
Ingredients
- 1⁄2 tsp. sugar
- 2 oz. Sazerac rye
- 2 dashes Peychaud's bitters
- 1 lemon peel twist
- 8 drops Herbsaint liqueur
Instructions
Step 1
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.
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