The Bayou Recipe
Make The Bayou Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Spirits
Citrus & Sweet
Bitters & Finish
Ice
Method
Preparation
Chill glass
Place a coupe or chilled rocks glass in the freezer for a few minutes or fill with ice water to cool while you prepare the cocktail.
Prepare absinthe rinse
Pour 0.125 oz (about 1/8 oz) absinthe into a small glass or the serving glass, swirl to coat the inside, then discard excess (or leave a thin film). Set glass aside.
Mixing
Combine ingredients
In a mixing glass or shaker, add 2 oz bourbon, 0.5 oz dark rum, 0.5 oz cognac, 0.75 oz fresh lemon juice, 0.5 oz fresh orange juice, 0.5 oz demerara syrup, 0.25 oz allspice dram, 2 dashes Angostura bitters, and 1 dash orange bitters.
Add ice and shake
Fill the shaker with large ice cubes (about 3–4). Shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted.
Finish & Serve
Strain
Using a Hawthorne or fine strainer, double-strain the cocktail into the prepared chilled coupe or rocks glass (over a single large ice cube if serving on the rocks).
Garnish
Express an orange peel over the drink to release oils, rub it around the glass rim, then drop it in as a garnish. Add a dehydrated or brandied cherry on a pick if desired.
Serve immediately and enjoy. The absinthe rinse adds a whisper of herbaceousness that complements the spice of the allspice dram and the warm base of bourbon and rum.