Serious Eats: Recipes
The following recipe is from the March 3 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
When it comes to drinking in New Orleans there are two distinct roads you can choose to go down. The first is the flamboyant Hurricane popular with bead throwing Mardi Gras revelers. The second and far more refined is the Sazerac.
Often reported to be America's oldest cocktail, it was first concocted behind the bar of The Sazerac bar in the Roosevelt Hotel sometime during the 1830s. The Sazerac holds a special place in John Besh's heart since the hotel is now home to his restaurant, Domenica. Many Sazerac recipes call for absinthe, but Besh prefers to use Herbsaint, an anise-flavored liqueur invented in New Orleans.