Name: Sazerac
Ingredients: Absinthe (to coat glass); 1 sugar cube; 2 dashes Peychaud’s bitters; 2 ounces Sazerac rye; Ice; Lemon peel

Rye is absolutely vital in a Sazerac, among the most supernaturally alluring of drinks and  frequently a bartender’s favorite. Peychaud’s bitters, which are made by the Sazerac Company in Louisiana, are asked for here, and are lighter than the more commonly found Angostura variety. If you can’t get your hands on some, try using your own favorite bitters. (The New York Times)

Sazerac

Absinthe (to coat glass)

sugar cube

Peychaud’s bitters

Sazerac rye

Lemon peel

Coat chilled rocks glass with absinthe. Muddle sugar cube with bitters in a mixing glass; add rye and ice. Stir. Strain into chilled rocks glass. Twist lemon peel over the drink to release oils, then discard twist.

Sazerac

Author : Rosie Schaap

Ingredients

Instructions

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