This is the video I made while in Amarillo at KAMR Studio 4 with this recipeHerbsaint Lemonade
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
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.
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
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Revised: November 21, 2016.