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  • Several drops Herbsaint or Pernod
  • 1 1/2 ounces whiskey or rye
  • 1/3-ounce simple syrup
  • 2 dashes Peychaud bitters
  • 4 dashes Angostura bitters
  • Lemon twist


  • In a 9-ounce glass swirl a few drops Herbsaint until glass is coated; discard any extra. In a cocktail shaker combine whiskey, syrup and bitters; fill with ice cubes. Shake vigorously until chilled; strain into prepared glass. Serve garnished with lemon twist.