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Traditional Sazerac

Ingredients

• 3mL absinthe or Herbsaint
• 5mL 2:1 sugar:water simple syrup
• 4 dashes Peychaud's bitters
• 60mL rye whiskey
• Lemon twist

Procedure

• Put absinthe in a glass, glass in freezer.
• Mix simple syrup, bitters, and rye in a shaker, stir on ice 30s, allow to sit for one minute.
• Remove glass from freezer, swirl to coat in absinthe and toss out excess, strain drink into glass, absinthe will float from sides to the top.
• Serve "up" with a twist.

Barrel-Aged Gin Sazerac

Ingredients

• 3mL absinthe or Herbsaint
• 5mL 2:1 sugar:water simple syrup
• 4 dashes Peychaud's bitters
• 60mL Barrel-Aged Gin (Bluecoat)
• Lemon twist

Procedure

• Put absinthe in a glass, glass in freezer.
• Mix simple syrup, bitters, and gin in a shaker, stir on ice 30s, allow to sit for one minute.
• Remove glass from freezer, swirl to coat in absinthe and toss out excess, strain drink into glass, absinthe will float from sides to the top.
• Serve "up" with a twist.

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