Adapted by
February 2011
Yield: 1 Cocktail


1¼ ounces Wild Turkey 101 rye whiskey
1 ounce Jim Beam rye whiskey
¼ ounce Demerara simple syrup
3 dashes Peychaud’s bitters
Herbsaint liqueur
Zest of 1 lemon


Combine the Wild Turkey, Jim Beam, Demerara syrup, and Peychaud’s bitters in a glass and stir with ice. Fill a rocks glass with crushed or pellet ice and coat the inside of the glass with the Herbsaint liqueur. Once the contents in the first glass have reached the proper water content, throw the crushed or pellet ice from the rocks glass out. Pour the whiskey mixture into the rocks glass and garnish with lemon zest.