Recipe by LMillerRN
Just in time for Mardis Gras. Said to be The Big Easy's first cocktail, it was originally served at the Sazerac Coffee House.
Top Review by Aunt Cookie
Okay...so it took me a while to figure this recipe out, and I'm not completely sure I got it right. It turned out tasty, though!Here goes: I think that you're supposed to make the sugar syrup, then add only 1.5 oz (3 tb.) of it to the 2 oz of rye. At my first try, I used the full amount of syrup - nearly 2 cups - with 2 oz of rye. It just tasted like syrup. So I think that you're just supposed to use a little bit of the sugar syrup. If I'm wrong, though, please let me know. With my 2nd try at it, this was a very tasty cocktail!
- 1 cup sugar
- 1 cup water
- ice cube
- 1⁄4 cup rye whiskey or 1⁄4 cup Bourbon
- 1⁄4 teaspoon bitters
- 1⁄4 teaspoon anise liqueur
- lemon rind, twist
Directions See How It's Made
- Cook 1 cup sugar and 1 cup water in a small saucepan over medium-high heat 5 minutes, stirring until sugar dissolves. Remove from heat, and cool.
- Pack a 3 1/2-ounce cocktail glass with ice cubes, and set glass aside.
- Combine whiskey, bitters, sugar syrup, and a few ice cubes in a cocktail shaker; stir to chill.
- Discard ice cubes in cocktail glass. Coat inside of glass with liqueur, shaking out excess liqueur. (For stronger licorice flavor, leave excess liqueur in glass.) Rub lemon rind over rim of glass, and discard rind.
- Strain whiskey mixture into prepared glass. Serve drink immediately.