Sazerac Cocktail
Rye whiskey, sugar, peychauds and absinthe
Ingredients
Scale
- 1 cube sugar -or- 1 tsp sugar
- 2–1/2 oz rye whisky
- 1/4 oz absinthe – for the rinse
- 3 dashes peychaud’s bitters
- Lemon peel – garnish
Instructions
- Pack a single rocks glass with crushed ice to thoroughly chill
- Place the sugar cube and add the bitters to a mixing glass, then crush the sugar cube
- Add the whisky to the mixing glass and stir to dissolve the sugar
- Add cubed ice and stir to chill
- Empty the ice from the rocks glass, rinse with the absinthe and pour out any excess
- Pour and strain into the rocks glass and garnish with the lemon peel
Find it online: https://www.cooksavorcelebrate.com/sazerac-cocktail/