Recipes
Sazerac with rye whiskey and absinthe

Sazerac with rye whiskey and absinthe

Name: Sazerac with rye whiskey and absinthe
Prep time: 10 min
Total time: 10 min
Yield: 4 cocktails
Ingredients: 240 ml whisky; 10 ml Angostura bitters; 20 ml absinthe; 16 g sugar; 1 pc lemon; ice

Jakub SýkoraDrinkAmerican Cuisine x se líbilo

You build a Sazerac by muddling sugar cubes with Peychaud's bitters, then adding rye whiskey and stirring it cold over ice. You rinse the glass with absinthe for its anise aroma and discard the excess. You strain the chilled mixture into a glass with no ice. Over the drink you express a strip of lemon peel to release its aromatic oils. A Sazerac is dry, spicy and always served neat.

Příprava: 10min

Vaření: 0min

CELKOVÝ ČAS: 10min

Step by step process

Preparation

1
Place 4 lowball glasses in the freezer to chill thoroughly before serving.
2
Use a peeler to cut 4 long strips of lemon peel without the white bitter pith and set them aside.
3
Measure the absinthe into a small vessel. prepare a jigger, a fine strainer, a knife, a cutting board, and plenty of ice.

Mixing

4
Put 4 sugar cubes into a mixing glass, add Peychaud's bitters, and muddle them with a spoon into a paste.
5
Pour in the rye whiskey, add plenty of ice, and stir with a bar spoon for about 20-30 seconds, until the mixture is well chilled and slightly diluted.
6
Remove the glasses from the freezer, pour a little absinthe into each. swirl the glass to coat the inside evenly, then discard the excess.

Serving

7
Strain the mixture through a fine strainer into the rinsed glasses without ice so the drink is clear and smooth.
8
Express the lemon peel over the drink to release its oils, rub it around the rim, then drop it in or discard it to taste. Serve immediately.