Recipe by Bill G from Chicago
A New Orleans classic and reputed to be the first cocktail. Originally made with absinthe, now illegal (the 'crack' of the 19th century). This has become my wife's new favorite cocktail and it's popularity is spreading as my guests sample them. Serve it in an old fashioned glass (classic) or up, in an iced cockatil glass. Rye is a must. If you only have bourbon or Kentucy whisky, make an old fashioned.
- 1⁄2-1 teaspoon simple syrup (or 1/2-1 teaspoon granulated sugar with a slight splash water)
- 4 dashes peychaud's bitters
- 1⁄8-1⁄4 fluid ounce Herbsaint, if unavailable, pernod
- 2 ounces rye whiskey
Directions See How It's Made
- Classic version. Old fashioned Glass. Pour in a splash of Herbsaint or Pernod. Turn glass on side and rotate to coat sides allowing excess to flow out of glass.
- Add sugar/water or simple syrup, bitters, rye.
- Add ice cubes. I am a firm believer in packing a glass with ice, but this is different; use 3-4 cubes.