This New Orleans cocktail traditionally uses rye whiskey. If you can't find it, try a good-quality bourbon.
Everyday Food, March 2011
- 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
- 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.
- 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.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.