Sazerac
Makes 1
Easy
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This short, stiff drink is a classic New Orleans cocktail. Sazerac is traditionally made with cognac or rye, or a blend of both, plus absinthe and bitters
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- 1 sugar cube
- 50ml rye whiskey
- 2 dashes Peychaud bitters
- 5ml absinthe
- a twist of peel lemon
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Put the sugar into an old fashioned glass. Add the bitters and muddle the sugar cube using a little water if needed. Tip in the whiskey and fill the glass with ice. Stir until the sugar has disolved and the whiskey has been diluted to your taste.
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Add the absinthe to the other glass and swirl to coat the inside then tip away the excess. Strain the whiskey mix into the absinthe-coated glass, twist the lemon peel over and drop it in to serve.
