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Galatoire Special

After dinner/digestif · Nightcap/sipping · Short and stirred

4.2 51 ratings

Favorite

Ingredients

3 dash Absinthe
2 oz Bourbon whiskey
1/4 oz Sugar syrup 'rich' (2:1)
4 dash Creole bitters
1/3 oz Chilled water

How to make

Serve in a rocks glass

Prepare

  1. 1 Select and pre-chill a ROCKS GLASS.
  2. 2 Prepare garnish of long lemon zest string.

Method

  1. 3 RINSE chilled glass with absinthe (swirl around to coat and discard excess) and set to one side.
  2. 4 STIR other ingredients with ice.
  3. 5 STRAIN into absinthe-rinsed glass.

Garnish

  1. 6 Garnish with lemon zest string knotted over cocktail (to EXPRESS oils) and dropped into glass.

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Flavour profile

27.8% alc./vol. · 1.6 standard drinks · 180 calories

History

Bourbon, made easy by sugar and dilution, with extra interest from freshening anise.

The Sazerac, a bourbon-based cocktail, has been the signature drink at Galatoire's 33 Bar & Steak on Bourbon Street in New Orleans for as long as anyone can remember. This tradition may stretch back to 1905, when Jean Galatoire established his French cuisine restaurant.