The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Click Below for
a FREE trial
- and -
save 62% NOW

Subscribe to The Local Palate
Click Now For a FREE Trial Issue Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Sazerac

Advertisement

Ingredients

½ ounce absinthe

2 ounces rye whiskey

½ ounce simple syrup

Dash Angostura Bitters

Dash Peychaud's Bitters

Lemon

Directions

  1. Swirl absinthe in chilled old-fashioned or similar glass to coat sides, then drain glass.
  2. In shaker full of ice, mix rye whiskey with simple syrup, Angostura Bitters, and Peychaud’s Bitters. Chill and strain into absinthe-rinsed glass.
  3. Hold lemon over cocktail and use peeler to make twist, letting oil from lemon mist the drink. Garnish with lemon twist.