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.
- Herbsaint or absinthe
- Twist of lemon peel
- 2 shots rye whiskey
- 1 shy shot simple syrup
Rim the glass with Herbsaint or absinthe. Twist the lemon peel to releases oils, then drop it into the glass. Pour the rye, simple syrup, and bitters into a cocktail shaker filled with crushed ice and shake well. Strain into the prepared glass.