March 6, 2013

Test Kitchen-Approved

Author Notes:

An absinthe-tinctured, savor-it-slowly cocktail straight from New Orleans.

Erika Kotite

Makes: 1


  • 2 ounces rye whiskey
  • 1/4 ounce simple syrup
  • 3 dashes Peychaud bitters
  • Ice
  • 1 barspoon Herbsaint or absinthe (sub Pernod in a pinch)
  • Lemon twist
In This Recipe


  1. Combine whiskey, simple syrup, and Peychaud bitters in a shaker filled partway with ice. Stir well.
  2. Pour absinthe in a rocks glass and swirl to coat. Pour out excess.
  3. Strain contents of shaker into the glass.
  4. Rub rim of glass with lemon twist and discard.

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Reviews (2) Questions (0)

2 Reviews

frog February 9, 2014
A couple of things: there should be twice as much Peychaud's, 5 or 6 six dashes; the drink should have a reddish tinge; and the choice of rye is important. Most Bartenders in New Orleans prefer Old Overholt -- you could use Wild Turkey or Bulleit Ryes, but they are both very smooth and more subtle. Old Overholt has a bite to it which the Herbsaint, bitters and sugar blend with and smooth out. A better rye produces a drink that is a bit flabby. Sazerac was concocted by Peychaud, who was an apothecary, as a remedy for an Absinthe hangover. He did not pour the Absinthe out as it was a hair-of-the-dog drink. Leave it in and you will have a better cocktail.
Art April 5, 2013
Also superb when watching Treme!