Southern Living
Photo: Robbie Caponetto
Makes 1 serving


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1 tablespoon anise liqueur (such as Herbsaint or Pernod)
3 tablespoons rye whiskey
1/2 teaspoon simple syrup
4 to 5 dashes of Peychaud’s bitters
2 dashes of Angostura bitters
1 lemon peel


Hands-on: 5 Minutes
Total: 5 Minutes

1. Pour anise liqueur into a 6- to 8-oz. glass, and swirl to coat inside of glass; discard any excess liqueur. Fill glass with ice cubes.

2. Combine whiskey and next 3 ingredients in a cocktail shaker filled with ice cubes. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).

3. Remove ice from glass, and discard; strain mixture in cocktail shaker into chilled glass. Rub glass rim with lemon peel, and add to drink. Serve immediately.

Created date

January 2013