Sazerac
Servings: 1
Ingredients
- 2 ounces rye whiskey swap with brandy for NOLA version
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- absinthe rinse
- expressed lemon
Instructions
- Rinse or mist a chilled rocks glass with absinthe.
- In a mixing glass muddle sugar cube and bitters.
- Add ice and rye; stir until chilled.
- Strain into absinthe-rinsed rocks glass.
- Express lemon peel over cocktail and discard.
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Additional Resources:
Peychaud’s Bitters – While need for Angostura bitters may be debatable in the Sazerac, the need for Peychaud’s is not.
Amber Glass Atomizers (2 Ounce) – Perfect for misting the interior of a glass with a spirit for recipes that call for a rinse.
