Virginia Switzer, MyRecipes
Makes 1 serving

Said to be The Big Easy's first cocktail, it was originally served at the Sazerac Coffee House.

How to Make It

Step 1

Cook 1 cup sugar and 1 cup water in a small saucepan over medium-high heat 5 minutes, stirring until sugar dissolves. Remove from heat, and cool.

Step 2

Pack a 3 1/2-ounce cocktail glass with ice cubes, and set glass aside.

Step 3

Combine whiskey, bitters, sugar syrup, and a few ice cubes in a cocktail shaker; stir to chill.

Step 4

Discard ice cubes in cocktail glass. Coat inside of glass with liqueur, shaking out excess liqueur. (For stronger licorice flavor, leave excess liqueur in glass.) Rub lemon rind over rim of glass, and discard rind.

Step 5

Strain whiskey mixture into prepared glass. Serve drink immediately.

Step 6

Note: For testing purposes only, we used Jim Beam Straight Rye Whiskey, Peychaud's Bitters, and Herbsaint anise liqueur. Rye whiskey is distilled from rye grain instead of wheat and barley, giving it a smooth, rich flavor similar to that of bourbon.

Ratings & Reviews


May 18, 2016
Rye and Absinthe instead of anise . : )

SurelyShirley's Review

February 04, 2013
I had to use trial and error to figure out how much simple syrup to add. I finally settled upon 1/4 ounce. I personally like a bit extra anise, but I suggest you try the recipe as stated first. I didn't have rye, so I used bourbon and I garnished with cherries.

darkNiGHTS's Review

January 27, 2013

harthad's Review

January 17, 2013

JoAnnKG's Review

February 21, 2012
There is information missing from this recipe. How much of the simple syrup do you use for each drink. It can't be the entire amount. Otherwise a good recipe.