Chanticleer

The Chanticleer (Source: New York Sunday Mercury via New Orleans Daily Picayune, 1843; adapted by David Wondrich)

Put 1 barspoon/5 ml superfine or caster sugar in a small tumbler

Add 1 barspoon/5 ml water and stir to dissolve sugar

Add 2 dashes Peychaud’s Bitters or The Bitter Truth Creole Bitters

Add 1 dash absinthe

Add 2 ounces/60 ml Pierre Ferrand 1840 Original Formula

Fill glass with cracked ice and stir

Twist lemon peel over the top and serve


Share twitter facebook