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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