Makes 1 Serving
  • 1 sugar cube
  • 3 dashes Peychaud’s Bitters
  • 1 dash Angostura Aromatic Bitters
  • 2 ounces Old Overholt Rye
  • ¼ ounce Legendre Herbsaint
  1. Fill a rocks glass with ice and water. Set aside. In a second rocks glass, place sugar cube. Saturate with bitters, add a splash of water, and muddle sugar cube until dissolved. Add rye whiskey and ice, and stir until very cold. Set aside.
  2. Discard ice and water from first glass; add a splash of Herbsaint, and turn glass to coat. Discard any remaining Herbsaint. Strain rye mixture into chilled glass. Garnish with a lemon twist, if desired.
Courtesy of Chris McMillian, Revel
Recipe by Louisiana Cookin at