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
Shop Marketplace 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.

// Small image if(get_field('thumbnail_image')) { $thumb_url = get_field('thumbnail_image')['url']; // Default image } else { $thumb_id = get_post_thumbnail_id(); $thumb_url = wp_get_attachment_image_src($thumb_id,'thumbnail')[0]; } ?>

The Humidity

Ingredients

¼ ounce orange curaçao or Cointreau

2 ounces Sazerac Rye

¼ ounce Cocchi Americano

4 dashes Regan’s bitters

2 dashes Peychaud’s bitters

With the exception of year-round brown water stalwarts, many of us think of a sazarac—arguably the most iconic New Orleans cocktail—as the sort of stiff drink you nurse in a dark, cozy bar and not as a summer sipper. For a warm weather version, LeBas builds on the foundational ingredients of rye whiskey (brandy was the original base until it fell out of favor in the late nineteenth century) and Peychaud’s bitters, but skips the traditional absinthe or Herbsaint rinse in favor of sunny citrus notes from orange curaçao and Cocchi Americano.

Directions

Nutrition Facts

Calories

:

Carbohydrate Content

:

Cholesterol Content

:

Fat Content

:

Fiber Content

:

Protein Content

:

Saturated Fat Content

:

Serving Size

:

Sodium Content

:

Sugar Content

:

Trans Fat Content

:

Unsaturated Fat Content

: