Sazerac. Dan Toulgoet photo

A great classic that belongs in every barkeep’s repertoire.

• 1 tsp (approximately) absinthe or pastis
• 1 cube sugar or 1 tsp simple syrup
• 3 or 4 dashes Peychaud’s bitters
• 2 oz Cognac, rye whisky, or a mix of both
• Lemon peel for garnish

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Harry’s Bar French 75

Shaun Layton’s version of the Harry’s Bar French 75. Dan Toulgoet photo.

At Coquille Fine Seafood, Shaun Layton’s bar program focuses on “light, crushable drinks” that pair well with the menu. This variation on the classic French 75 comes from Harry’s Bar in Paris: “Until I went to Harry’s Bar, I never knew they served it long on the rocks with a bit of Ricard,” Layton says.

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