Sazerac Recipe

Ingredients

• 1 sugar cube
• 3 dashes Peychaud’s bitters
• 2 ounces rye whiskey
• ¼ ounce absinthe ((Herbsaint))
• Lemon peel (to garnish)

Steps

1. 1

   Chill a rocks glass with ice or place it in the freezer for 5 to 10 minutes.

2. 2

   Place the sugar cube in another rocks glass and add the Peychaud’s bitters. Muddle the sugar cube with the bitters until the sugar dissolves. Add the rye whiskey to this glass and mix well to combine.

3. 3

   Remove the ice from the chilled glass and add the absinthe. Swirl the absinthe to coat the inside of the glass and discard anything that remains. Pour the rye whiskey mixture into the chilled glass.

4. 4

   Garnish with a lemon twist.