Recipe type: Cocktail
Prep time: 
Total time: 
Serves: 1
  • 2 parts of Sazerac Rye Whiskey
  • A touch of sugar,
  • A couple dashes of Peychaud’s Bitters
  • Served in a chilled Herbsaint rinsed glass
  1. Fill one rocks glass with ice and set aside to chill. In a second rocks glass mix 1.5 ounces of Sazerac Rye Whiskey with four dashes of Peychaud’s Bitters and ⅓ ounce of simple syrup. Fill the glass with ice, stir and stir until mixed and well chilled. Dump the ice from the first glass and spray two pumps of Herbsaint Liqueur from an atomizer into the glass, swirl to coat and dump the excess Herbsaint. Strain the contents of the second glass into the chilled, Herbsaint coated glass and rim the glass with a lemon peel. Do not put the peel in the cocktail, drape it on the side of the glass.
Tasting Pour Variations
  1. One of us prefers the cognac version, the other rye whiskey. For the rye version we find that a couple of dashes of Regan's bitters rounds the flavors and lends orange and cinnamon notes. We prefer Bulleit Rye to Sazerac Rye. Maybe you have an atomzier, but we don't. A tilt and turn with a small amount of Herbsaint does the trick and you can drink any excess.
Recipe by Tasting Pour by Jade Helm at