Hailing from New Orleans, the Sazerac was created in the 19th century as a way to spruce up rye whisky.
- 1 Sugar Cube
- 3 drops Bitters
- 2 ounces Rye Whisky
- 1/4 ounce Absinthe
- 1 Lemon Twist
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