Big Fun from the Bayou
Fall in New Orleans feels like a big easy chair by the fire on a cool rainy day. For me, it is the home of comfort food. Perhaps this is why my friend Bill Murray and I were drawn to the intense, rich...
No Creole-inspired meal would be complete without a Sazerac, the original New Orleans cocktail—a delicious concoction of whiskey, absinthe and Peychaud’s Bitters. And this one may very well be the best Sazerac this side of New Orleans, thanks to the Journeyman Last Feather Rye.
Ingredients
- 1 teaspoon sugar
- 3 tablespoons water
- ½ teaspoon absinthe
- 2 ounces Journeyman Last Feather Rye Whiskey
- 3 dashes Peychaud’s Bitters
- 1 dash Angostura bitters
- 3 drops Pernod
- Lemon peel
Preparation
Recipe by Bill Murray
Serves 1
Put the sugar into an old-fashioned glass. Add the water and stir to melt the sugar. Add the absinthe and stir again. Add the whiskey, followed by both bitters. Stir vigorously. Add ice into a second old-fashioned glass. Pour cocktail over the ice. Add the Pernod and the lemon peel. Give 1 more stir and serve.
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