Sazerac
Servings: 1
Ingredients
- 2 ounces rye whiskey swap with brandy for NOLA version
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- absinthe rinse
- expressed lemon
Instructions
- Rinse or mist a chilled rocks glass with absinthe.
- In a mixing glass muddle sugar cube and bitters.
- Add ice and rye; stir until chilled.
- Strain into absinthe-rinsed rocks glass.
- Express lemon peel over cocktail and discard.