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Bitters / 11.20.13 / by Chris McMillian

Sazerac Royale

Sazerac Royale
Photo by Chris Granger

The “world’s first cocktail” provided by Chris McMillian of Kingfish

Ingredients

1½ ounces rye

1 Peychaud’s Bitters-saturated sugar cube

3 dashes Herbsaint Legendre

Sparkling wine, for garnish

Lemon twist, for garnish

Directions

Place rye, sugar cube, and Herbsaint Legendre in a champagne flute. Top with sparkling wine and lemon twist.