Sazerac

INGREDIENTS:

• 2 oz Rittenhouse Rye Whiskey
• Sugar cube (Demerara or white)
• 3 Dashes Peychaud’s Bitters
• 2 Dashes Angostura Bitters
• Absinthe (Vieux Pontarlier )

Glass: Rocks

PREPARATION:

Muddle the sugar cube with both bitters in a mixing glass. Add the rye and ice and stir. Strain into a chilled, absinthe-rinsed rocks glass (no ice). Twist a lemon peel over the surface to extract the oils and then discard it.

This recipe is adapted from William Boothby’s World Drinks and How to Mix Them.