Aurora Catering's

 This is the video I made while in Amarillo at KAMR Studio 4 with this recipe

Ingredients

1 - 1/2 OZ HERBSAINT ORIGINAL (See Chef Notes below)
1 TSP SIMPLE SYRUP
6 OZ LEMONADE  
1/2 OZ RYE WHISKEY
STRIP LEMON PEEL (Curled)
1 SPRIG FRESH MINT LEAF

Method

Pre-chill or freeze a 12 oz water glass.

In a Boston Shaker add Herbsaint, simple syrup, lemonade and rye whiskey.  Fill the shaker about half way with ice.  Lightly Shake for 10 seconds!

Strain into the pre-frozen water glass, then fill with remaining ice.  Twist lemon peel into a curl, ring glass with peel, garnish with peel and mint, serve. 

Chef's Notes:
Sazerac is now distilling two forms of Herbsaint, one with a silver label. AND one with the "Original" label. FIND, the Original, it is FAR SUPERIOR to the silver labeled one!! Use the silver labeled one for cooking Oysters Herbsaint!

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2010 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.