Sazerac Cocktail

Sazerac Cocktail

Here’s how I made this.

1. Ran cold water over a martini glass and put it in the freezer.
2. Took an ice cube out of the freezer. I use ginormous ice cubes, in general, so they make drinks cold quicker, without diluting the spirits. You might need to use three normal ice cubes instead.
3. Spoonful of sugar¹ placed in tall glass.
4. Add Peychaud’s Bitters², and mash with a muddler. Toss in a few ounces of Rye Whiskey, and continue muddling. Add ice cube, and stir vigorously.
5. Take martini glass out of the freezer, and add a drop of Absinthe to it. Swirl the Absinthe around the glass, and discard the rest.
6. Decant the whiskey mixture into the martini glass.
7. Slice a bit of lemon skin, express the juice of it on the edge of the glass, and drop it in the mixture.
8. Drink, enjoy.

If I made this again, I would serve it in an old fashioned glass with ice – this would help dilute the whiskey a bit more. As it was, the whiskey had a bit of a bite still. Quite delicious, especially if you have a taste for rye whiskey.

Footnotes:

1. I couldn’t find my sugar cubes, so estimated [↩]
2. about 5 dashes, adjust for taste [↩]