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 Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

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

Commander’s Palace Sazerac

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.