Royal Street Royale
Saved by 1 Person
About this Cocktail

My New Orleans-inspired riff on the Champagne Cocktail with hints of the Sazerac.

Ingredients:
  • 1 cube Demerara Sugar
  • 3 dash Peychaud's Bitters
  • 1 rinse Herbsaint
  • 4-5 oz Champagne or Dry Sparkling Wine
  • 1 Lemon Twist
Preparation:

Soak the demerara sugar cube in 3 dash Peychaud's Bitters. Rinse a flute glass with Herbsaint, add the bitters-soaked sugar cube, and top with the Champagne (leaving 3/4 inch or so of headspace on top for the Herbsaint-coated walls to provide aroma). Garnish with a lemon twist.

A large coupe, a double old fashioned, or small wine glass might work well here too. Filling the glass all the way up would stymie the Herbsaint aroma though.

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