Sazerac
- Preparation and cooking time
- Total time
- Easy
- Makes 1
Skip to ingredients
- 1 sugar cube
- 50ml rye whiskey
- 2 dashes Peychaud bitters
- 5ml absinthe
- a twist of peel lemon
Method
step 1
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.
step 2
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.
