We end whiskey month with the New Orleans favorite, the Sazerac.
Made with rye whiskey, this one uplevels a bit with an absinthe wash of the glass.
Livestream is tomorrow at 6pm PST and we’ll be toasting with these. Feel free to make this one (send us pics here if you do!) but as ever, you drink whatever you like best, or nothing at all, no worries!
- 1 cube sugar
- 3 dashes Peychaud’s Bitters
- 1 1/2 to 3 ounces rye whiskey (to taste)
- 1/4 ounce anise liqueur
- Garnish: lemon twist
Mad Scientist Process of Assembly™:
- Chill an old-fashioned glass by filling it with ice. Let it sit while you prepare the rest of the drink.
- In a mixing glass, soak the sugar cube with the bitters and muddle to crush the cube.
- Add the rye whiskey and stir.
- Discard the ice in the chilled glass.
- Rinse it with absinthe: Pour a small amount into the glass, swirl it around, then discard the liquid.
- Pour the whiskey mixture into the absinthe-rinsed glass.
- Squeeze the lemon twist above the glass, then rest it on the rim.
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