Crescent City Special

 

 

While its name describes a California coastal town, this drink is all New Orleans in style. Look at the evidence--Peychaud's bitters is quintessentially New Orleans, as is Herbsaint, the spirit that gives cocktails that herbal absinthe zing.

 

New Orleans cocktails usually combine bourbon, the American South's favorite spirit, with French ingredients. Bourbon and Herbsaint is a combination that is strong and aromatic with overtones of anise, licorice, vanilla and fruit. In small proportions, the anise is noticeable, but it doesn't overwhelm. Balance is central to a New Orleans cocktail.

I don't have Herbsaint, but I've opted to swap one absinthe substitute for another. Ricard, like Pernod, is a French herbal liqueur that imitates absinthe. When shaken with ice, it gets cloudy and brown. Orgeat, an almond syrup, also adds cloudiness that is desirable in this type of cocktail.

• 2 oz. Bourbon
• 1 tsp. Herbsaint (Ricard used)
• several dashes Peychaud's Bitters 
• several dashes Orgeat or to taste
• lemon twist

Combine liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass Twist a lemon peel over the glass and drop it in.