Drinks
The Sazerac
A New Orleans classic

photo: Dylan + Jeni
Ingredients
-
1 oz. cognac
1 oz. rye whiskey
¾ oz. demerara syrup
4 dashes Peychaud’s bitters
1 dash Angostura bitters
1 spray Herbsaint
Lemon peel
Preparation
Mix cognac, rye, demerara syrup (1:1 demerara sugar and water by weight), Peychaud’s, and Angostura in a mixing glass or pint glass. Add a large handful of fresh ice, and stir for 30 seconds. Rinse or spray a chilled glass with Herbsaint to coat the glass, and then discard the excess. Strain the cocktail into the chilled glass. Cut a large swath of lemon peel, express over the cocktail, and serve on the rim of the glass.
Cocktail recipe from Filament in Dallas, Texas
Related Stories:

Food & Drink
Grilled Peach Spoon Bread with Buttermilk Whipped Cream
Celebrate peach season with a sweet twist on a soul food classic

Recipes
A Sublime Summer Salad
The darlings of summer all play well together in salad star Emily Nunn’s homage to the South’s bounty

Recipes
Cooking from the Bar Cart: Churned Peach and Amaretto Ice Cream
Nutty liqueur takes a summertime favorite beyond just peachy
Trending Stories:

Food & Drink
A State-by-State Guide to the South’s 35 Best Oysters
Oyster experts from around the South weigh in on their favorite oysters, by state

Food & Drink
How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Even Kelly Fields whips up a box of Jiffy every once in a while. Here’s how she makes the store-bought stuff her own

Travel
Five Out-of-the-Way Spring Break Escapes
Remote Southern retreats to help you unwind and unplug