The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Commander’s Palace Sazerac

Advertisement

Ingredients

½ ounce absinthe

2 ounces rye whiskey

3 dashes Peychaud’s bitters

1 drop Angostura bitters

¼ ounces simple syrup

Lemon twist garnish

Directions

  1. Add ice to a rocks glass and pour in absinthe.
  2. In shaker, build remaining ingredients, stir, and strain into chilled, absinthe-rinsed rocks glass.
  3. Garnish with lemon twist.