Sazerac

Sazerac

A classic New Orleans cocktail that embodies the ritual of the absinthe rinse, created by Antoine Peychaud in the 19th century.

Ingredients:

  • 1 sugar cube
  • 2 dashes Peychaud's bitters
  • 1 ounce water
  • 2 ounces rye whiskey
  • 1/4 ounce absinthe
  • Lemon peel, for garnish

Instructions:

  1. In a mixing glass, muddle the sugar cube with the bitters and water until the sugar is dissolved.
  2. Add the rye whiskey and ice, and stir until well chilled.
  3. In a chilled rocks glass, pour the absinthe and swirl to coat the inside of the glass, then discard the excess.
  4. Strain the whiskey mixture into the prepared glass.
  5. Express the oils from the lemon peel over the drink, then rub the peel around the rim of the glass and drop it in as a garnish.