Virginia Switzer, MyRecipes
Yield
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

Yum!

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

SurelyShirley's Review

IFortuna
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

harthad
January 27, 2013
N/A

harthad's Review

SurelyShirley
January 17, 2013
N/A

JoAnnKG's Review

JoAnnKG
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.