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.
- Herbsaint or absinthe
- Twist of lemon peel
- 2 shots rye whiskey
- 1 shot simple syrup
- 4 dashes Peychaud’s or Angostura bitters
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.