Sazerac
Hailing from New Orleans, the Sazerac was created in the 19th century as a way to spruce up rye whisky.
Equipment
- chilled glass
- Mixing Glass
- Muddling Spoon
Ingredients
- 1 Sugar Cube
- 3 drops Bitters
- 2 ounces Rye Whisky
- 1/4 ounce Absinthe
- 1 Lemon Twist
Instructions
- Fill your drinking glass with ice and leave to chill
- In a mixing glass, soak the sugar cube in the bitters and gently muddle.
- Add the rye whisky and stir
- Dispose of the ice in your drinking glass
- Rinse your glass with absinthe by swirling the liquid and discarding once done
- Pour your rye mixture into the absinthe washed glass
- Add your lemon twist to garnish
