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Sazerac
Created in New Orleans -the Merchant Exchange Coffee House to be exact- the Sazerac was originally made with Cognac and updated to Rye in the 1870s.
Ingredients
Rye or Cognac 2.5 oz
Sugar 1 tsp
Peychaud’s bitters 2 dashes
Aromatic bitters 1 dash
Absinthe drizzle
Lemon Peel 1
Directions
- Begin with two Old Fashioned glasses
- In the first glass:
- Muddle sugar and bitters
- Add the Rye
- Fill with ice and stir until well chilled
- In the second glass:
- Drizzle a bit of Absinthe in and swirl around to coat the glass
- Dispose of any that left over in glass
- Strain Rye mixture into Absinthe glass and garnish with Lemon peel
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