Now the official cocktail of New Orleans, this spicy, heady concoction was the creation of a Creole apothecary named Peychaud whose medicinal tinctures became after-hours cocktails with the addition of whiskey and sugar.
Recipe information
Yield
makes 4 cocktails
Ingredients
Need to make a substitution?
Preparation
Step 1
Place a splash of absinthe or Herbsaint in each of 4 glasses and coat the insides of the glasses by swirling the absinthe around; fill the glasses with ice.
Step 2
Fill a cocktail shaker halfway with ice. Add 4 ounces (1/2 cup) rye whiskey or bourbon, 2 tablespoons natural cane sugar, the juice of 1/2 lemon, and 8 dashes of Peychaud bitters; shake to mix until the sugar dissolves. Pour over the ice-filled glasses and serve garnished with lemon twists.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.