Charbonneau Way

Take a break from the watered-down hurricane punch and savor a truer taste of the Big Easy’s rich cocktail history.

Abigail Deirdre Gullo's penchant for incorporating alternative sweeteners and fresh herbs is evident in this cocktail, and naturally, there’s a tale behind the tasty treat. “Charbonneau Way is the name of the road of the sugar house where my family makes maple syrup up in the Catskill Mountains,” says the head bar chef at SoBou in W New Orleans “and wild thyme grows everywhere up there.”

If you find yourself in New Orleans for Mardi Gras, take a break from the watered-down hurricane punch and light beer of Bourbon Street, and head down a few blocks to SoBou to savor a truer taste of the Big Easy’s rich cocktail history.

Charbonneau Way

2 ounces Willet Family Reserve Rye
½ ounce maple syrup
½ ounce fresh-squeezed lemon juice
¼ ounce Amère Sauvage Liqueur
Absinthe, for misting glass
Fresh thyme sprig, for garnish

Combine the rye, maple syrup, lemon juice and liqueur in a shaker. Shake hard and strain into a cocktail glass misted with absinthe. Garnish with a sprig of fresh thyme.

Read about Gullo's unique way of serving her top tipples.

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