Galatoire Special

Difford’s Guide
Discerning Drinkers (37 ratings)

Serve in a Rocks glass

Ingredients:
3 dash La Fée Parisienne absinthe
2 oz Bourbon whiskey
14 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
4 dash Peychaud's or other Creole-style bitters
13 oz Chilled water omit if using wet ice
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Rocks glass.
  2. Prepare garnish of long lemon zest string.
  3. RINSE chilled glass with absinthe (swirl around to coat and discard excess) and set to one side.
  4. STIR other ingredients with ice.
  5. STRAIN into absinthe-rinsed glass.
  6. Garnish with lemon zest string knotted over cocktail (to EXPRESS oils) and dropped into glass.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 10/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

Bourbon, made easy by a little sugar and dilution with extra interest courtesy of a subtle touch of freshening anise.

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History:

A bourbon-based Sazerac that has been the house cocktail at Galatoire's 33 Bar & Steak on Bourbon Street in New Orleans for "as long as anyone can remember", perhaps since Jean Galatoire opened his French cuisine-inspired restaurant in 1905.

Nutrition:

One serving of Galatoire Special contains 180 calories

Alcohol content:

  • 1.6 standard drinks
  • 27.74% alc./vol. (27.74° proof)
  • 22.1 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Calvin Grant’s Avatar Calvin Grant
24th December 2024 at 04:00
I just made this with a thirteen dollar bottle of J.T.S.Brown Bottled in bond bourbon (Heaven Hill Distilleries) and it was... frankly fabulous. What a wonderful way to drink bourbon!
John Hinojos’ Avatar John Hinojos
26th August 2023 at 00:22
Love anything with absinthe. Not as spicy as the rye version, but softer and more delicate. Easy to drink. Thanks for including, I was in Galatoire's in the 1990s and it was spectacular