Cheers!

The Sazerac

The Sazerac

2 oz. Rye Whiskey

1 tsp Simple Syrup

3 to 4 dashes Peychaud’s Bitters

1 tsp Absinthe (or Pastis)

 

 

 

Chill an old-fashioned glass and coat the inside of the glass with the absinthe.  In a separate mixing glass combine the simple syrup, bitters and rye, with ice and stir. Strain into the old-fashioned glass.  Twist a strip of lemon peel over the top and rub it over the rim of the glass.  Purists discard the lemon while other prefer to toss it in – do as you will.

This is a true classic out of New Orleans.  A good American Rye Whiskey is what this drink is about.  I used Russell’s Reserve here but there are now quite a few great ryes available now.  I also prefer the Kubler Absinthe as it has a nice herbal quality that balances well.

Cheers!