It may or may not be America’s first cocktail, but it is one of my favorite drinks. Famously made in The Sazerac Bar at the Roosevelt Hotel (which is now home to our new Italian restaurant, Domenica), my version has Herbsaint, the anise-flavored liqueur invented in New Orleans when absinthe was banned in the 1930s.Adapted from "My New Orleans: The Cookbook" by Chef John Besh.
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