So you've finally decided to come visit the Tryst Inn, most likely on your way to somewhere else. We're sitting around chatting in the living room or back porch, the time is perfect for a couple of drinks.
1 1/2 oz good rye whisky (Sazerac Rye by preference, but Beam or Old Overholt will work too.)
1 sugar cube 1 tsp water
1/4 oz Herbsaint (a type of pastis still made in New Orleans)
Peychaud's Bitters Twist of lemon peel
Ice
Chill an old fashioned glass by packing it with ice. While the glass is chilling, muddle sugar cube with water in a mixing glass. Add 1 ice cube, rye whisky, and 2 dashes Peychaud's Bitters. Stir. Dump ice from old-fashioned glass and add Herbsaint. Swirl to coat interior of glass and discard excess Herbsaint. Strain whisky mixture into old fashioned glass, twist lemon rind so oils spray into the whisky, and then drop into cocktail as garnish.
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branchandroot
no subject
Date: 2008-07-02 02:49 pm (UTC)1 1/2 oz good rye whisky (Sazerac Rye by preference, but Beam or Old Overholt will work too.)
1 sugar cube
1 tsp water
1/4 oz Herbsaint (a type of pastis still made in New Orleans)
Peychaud's Bitters
Twist of lemon peel
Ice
Chill an old fashioned glass by packing it with ice. While the glass is chilling, muddle sugar cube with water in a mixing glass. Add 1 ice cube, rye whisky, and 2 dashes Peychaud's Bitters. Stir. Dump ice from old-fashioned glass and add Herbsaint. Swirl to coat interior of glass and discard excess Herbsaint. Strain whisky mixture into old fashioned glass, twist lemon rind so oils spray into the whisky, and then drop into cocktail as garnish.
Then serve it forth.