A standard recipe for Sazerac features rye whiskey, sugar, Peychaud's bitters, and an absinthe or Herbsaint rinse. Although the old fashioned has overtaken the Sazerac in modern popularity ...

Donald Link is a James Beard Award-winning chef and restauranteur best known for such critically acclaimed New Orleans eateries as Herbsaint, Cochon, Couchon Butcher, Calcasieu, Pêche ...

Grease and line a loaf pan with parchment. • Add whiskey and Herbsaint to a pan and flame off alcohol. Pour into container to cool. • In a mixer, whip cream cheese and sugar on low until ...