1073 Cocktails and 238 Bars now listed
50 ml Rye Whiskey, 5 ml Absinthe, 3 dashes of Peychauds Bitters, Sugar Cube, Lemon Peel
One rocks glass is packed with ice and water to chill the glass. In a second rocks glass, muddle the sugar cube with the bitters. Add the rye to this mixture. Stir to combine. Empty the ice from the first glass. Pour the absinthe into the glass and swirl to coat the sides of the glass. Any excess absinthe is discarded. Pour the rye/sugar/bitters mixture into the coated glass. Twist a lemon peel over the glass and rub the rim of the glass with the peel. The peel can be discarded or placed in the cocktail.
A tried and tested classic, if you have never tasted a Sazerac its really time that changed!