Venue: Second Street Brewery
Enjoy these featured cocktails all week long at venues around the state.
Rye Bayou
Big Nose Kate American Whiskey, Peychaud's Bitters and house-made 2920 wort anise syrup, served up
Recipe
2 1/2 ounce Big Nose Kate Western Whiskey
1/2 ounce 2920 anise wort syrup (see recipe below)
4 dashes Peychaud’s bitters
Lemon zest, for garnish
Anise wort syrup: Simmer 2920 IPA wort* with lemon peel and star anise.
Coat cocktail glass with 1/2 ounce wort syrup. Set aside. Stir whiskey and bitters with ice in a mixing glass. Strain into coated cocktail glass. Garnish with lemon zest.
*Wort is the sweet infusion of ground malt before fermentation, and is produced in one of the early stages of brewing a batch of beer.
