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Serves: 1
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1 teaspoon Herbsaint liqueur
2 ounces Rye whiskey
1/2 ounce simple syrup
2 dashes Peychaud’s bitters
Lemon twist


Swirl the Herbsaint to coat the inside of a rocks glass and dump the remainder. Place a large ice cube in the glass.

In a cocktail mixing glass, stir the rye, simple syrup and bitters with ice until cold. Strain into the rocks glass and add the lemon twist. Serve.

Photo by Lauren Booker

the southern
kitchen difference