Sazerac
Go to Cocktails! to watch how-to videos and get more recipes.
Ingredients:
1 sugar cube
5 dashes Peychaud's bitters
2 oz. rye
Herbsaint
Lemon twist for garnish
Preparation:
- Fill an old-fashioned glass with ice and top with water.
- In a second old-fashioned glass, add the sugar and the bitters, and muddle to dissolve the sugar.
- Add the rye to the glass with the sugar and bitters, and gently stir to combine flavors.
- Discard the ice and water from the first glass and rinse it with a couple of dashes of Herbsant, making sure to dump any that doesn't coat the sides of the glass.
- Strain the rye mixture into this glass.
- Rub rim with the lemon peel before dropping it into the drink.
Recipe courtesy of Jeff Hollinger, Absinthe Brasserie and Bar, San Francisco, Calif.
| 
)
