Sazerac

  • 50ml Rye Whiskey
  • 7.5ml Absinthe
  • 1ml Peychaud Bitters
  • 3ml Sugar Syrup
  • 5 Ice Cubes

Rinse the absinthe around your glass and then discard the excess absinthe. In a mixing glass, stir together the Peychaud Bitters and sugar syrup. Add the rye whiskey and ice and stir again. Strain the contents from the mixing glass into your absinthe lined glass. Garnish with a bit of lemon peel.

 

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Mixing Glass

Strainer

Old-Fashioned
1