Sazerac
Ingredients
- 2 oz Rye
- 2 tsp Absinthe we used Arbutus Distillery
- 1 sugar cube
- 3-4 dashes Peychaud’s Bitters
- Lemon peel
- Luxardo cherry
Instructions
- Add 1 sugar cube muddled with a 3-4 dashes of Peychaud’s Bitters in a mixing glass.
- Add ice and 2 oz of Rye. Stir until cold.
- Add a teaspoon or 2 of Arbutus Distillery Absinthe into glass and swirl to coat inside of glass.
- Discard or drink the Absinthe.
- Strain Rye mixture into a glass.
- Squeeze a piece of lemon peel into drink and then rub around the rim of the glass.
- Use for garnish along with the Luxardo cherry.
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