The preparation rivals the taste and comfort of the cocktail. The next time you are in the Big Easy, spend a little time bar hopping for Sazerac. Entertainment is sure to follow.
1 1/2 ozrye whiskey
2 dash(es)peychaud’s bitters
1 dash(es)angostura bitters
1 dash(es)dash of absinthe (can substitute herbsaint, pernod, or ricard)
1twist of lemon peel
How to Make Sazerac
- Fill an Old Fashioned glass with ice.
- Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.
- Add the rye, the two bitters, and a few cubes of ice, and stir.
- Discard the ice from the first glass, and pour in the absinthe.
- Turn the glass to coat the sides with the absinthe; then pour out the excess.
- Strain the rye mixture into the absinthe-coated glass.
- Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel, discarding it when finished