Show notes
This classic is the subject of much myth and tradition. It came from New
Orleans in the mid-1800s and, while originally made with cognac it now ismost commonly based on rye whisky.The recipe I'm making is an amalgam of those I reviewed. Rather than the
traditional sugar cube, I'm using simple syrup. Also, I'm leaving the lemonpeel with the cocktail though the tradition is to throw it out -- I likethe smell. And finally, I'm including Angostura in addition to the moremedicinal Peychaud's.- 1 tsp. simple syrup
- 2 dashes Peychaud's bitters
- 1 dash Angostura bitters
2 1/2 oz. rye whisky or cognac
Absinthe or Herbsaint
Lemon peel
In a mixing glass, add the simple syrup, bitters and rye. Add ice and give
it a good stir. In a well-chilled glass, add absinthe and coat the insideof the glass thoroughly. Discard excess absinthe. Pour the mixture into thecoated glass. Squeeze the lemon peel over the surface of the drink torelease the oils. Drop the peel into the glass.Photos By Lisa Denkinger
Off to Osaka Kevin MacLeod (incompetech.com)
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