Sazerac Royale
Photo by Chris Granger

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  • 1½ ounces rye
  • 1 Peychaud’s Bitters-saturated sugar cube
  • 3 dashes Herbsaint Legendre
  • Sparkling wine for garnish
  • Lemon twist for garnish

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

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

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