For this twist on a Whiskey Sour, Andrew King balances whiskey with citrus and herbal flavors (lemon, génépy and Bénédictine), but it’s a hefty 12 drops of Peychaud’s bitters that allow this drink to double as an aperitif. “Shaking versus stirring yields a drink that is lighter on the palate,” says King, who suggests that the aromatic cocktail is perfect “before a meal: The herbs settle your belly and the rest gets your palate excited to eat.”
- 1 1/2 ounces bourbon, preferably Buffalo Trace
- 3/4 ounce génépy, preferably Dolin
- 1/2 ounce Bénédectine
- 1/2 ounce lemon juice
- 12 drops Peychaud's bitters
Garnish: lemon peel
- Add all ingredients to a cocktail shaker and shake with ice.
- Strain over ice in a Nick and Nora glass.
- Garnish with a lemon peel.