Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.
David Guas is the author of DamGoodSweet as well as chef and owner of Bayou Bakery, Coffee Bar & Eatery in suburban Washington, DC. A native of New Orleans, he learned to appreciate Louisiana ingredients from his grandmother. He's earned the Pastry Chef of the Year Award from the Washington Restaurant Association, and been recognized by Food & Wine, Cooking Light, Food Arts, Pastry Art & Design, Esquire, O Magazine, The New York Times, and The Washington Post. He lives in Virginia with his wife and two young sons.