Garnish:
Cut lemon string zest twist over cocktail, knot and drop into glass
How to make:
DASH absinthe (or Herbsaint) into the inside of a chilled glass then rotate glass to coat its inside and set aside. (Alternatively, use an atomiser to mist the inside of glass.) Separately, STIR rest of ingredients with ice and fine strain into absinthe-coated glass (no ice in the glass).
| 3 dash | La Fée Parisienne absinthe |
| 2 fl oz | Bourbon whiskey |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 4 dash | Peychaud's or other Creole-style bitters |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
Bourbon, made easy by a little sugar and dilution with extra interest courtesy of a subtle touch of freshening anise.
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.
Alcohol content:
- 1.4 standard drinks
- 24.84% alc./vol. (49.68° proof)
- 19.8 grams of pure alcohol
Join the Discussion
... comment(s) for Galatoire Special
You must log in to your account to make a comment.