This New Orleans cocktail traditionally uses rye whiskey. If you can't find it, try a good-quality bourbon.

  • Servings: 2

Source: Everyday Food, March 2011


  • Ice
  • 2 teaspoons sugar
  • 2 teaspoons water
  • 4 ounces rye whiskey
  • 8 dashes bitters (preferably Peychaud's)
  • 2 teaspoons anise-flavored liqueur, such as Herbsaint or Pernod
  • Lemon twists


  1. Fill two rocks glasses with ice to chill. In a third glass or cocktail shaker, stir together sugar and water until sugar dissolves. Add rye whiskey, bitters, and ice. Stir until chilled.

  2. Discard ice from glasses and add 1 teaspoon anise-flavored liqueur to each. Swirl to coat bottom and sides of glasses with liqueur, then pour off extra. Strain rye mixture into glasses and garnish with lemon twists.


Be the first to comment!