|Photo: Stuart Mullenberg|
Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Friday, May 03, 2013
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2 oz. rye whiskey
1/2 oz. simple syrup (1:1)
2 dashes Peychaud’s bitters
Absinthe or Herbsaint
Tools: mixing glass, barspoon, strainer
Glass: cocktail or rocks
Garnish: lemon twist
Rinse a chilled glass with absinthe or Herbsaint and set aside. Stir remaining ingredients in a mixing with ice cubes, strain into the glass and garnish.