Sazerac
A bold New Orleans classic featuring rye whiskey with absinthe and Peychaud's bitters.
- 2 ozrye whiskey
- 1 piecesugar cube
- 3 dashpeychaud's bitters
- 1 barspoonabsinthe(for rinse)
- lemon peelgarnish
- 1Pack a rocks glass with ice and add absinthe to coat the glass.
- 2In a mixing glass, muddle the sugar cube with Peychaud's bitters.
- 3Add rye whiskey and fill with ice.
- 4Stir until well chilled.
- 5Discard ice and excess absinthe from the rocks glass.
- 6Strain the cocktail into the prepared glass neat.
- 7Express lemon peel over the drink and place on rim or discard.
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The Sazerac originated in New Orleans in the mid-1800s. Originally made with cognac and later rye whiskey. It is one of America's oldest cocktails.
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