Made with absinthe and rye whiskey, Sazerac epitomizes New Orleans' wild history

New Orleans has always been a cultural melting pot, and the Sazerac epitomizes the city's spirited history.

In the 1830s, workers in the Big Easy chugged it for breakfast. Laissez les bons temps rouler!

1/2 oz. absinthe
2 oz. rye whiskey
Sugar cube
Dash Peychaud's bitters
Dash Angostura bitters
Lemon twist for garnish

Chill a rocks glass. Add the absinthe, and swirl to coat the glass. Discard remaining absinthe. In a second rocks glass, add the sugar cube, bitters and a splash of water. Muddle until the sugar dissolves. Place four ice cubes in the glass, and add the rye. Stir until the glass is chilled, then strain the contents into the absinthe-glazed glass. Garnish with the lemon twist.

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