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- Sazerac with rye whiskey and absinthe
Sazerac with rye whiskey and absinthe
Ingredients
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.
More tips:
No sugar cubes? Substitute 20-25 ml of simple syrup (1:1) for 4 cocktails. this will slightly soften the texture.
If Peychaud's bitters are unavailable, you can use Angostura, but the flavor will be noticeably drier and less anise-like.
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