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
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Sazerac

Advertisement

Ingredients

½ ounce absinthe

2 ounces rye whiskey

½ ounce simple syrup

Dash Angostura Bitters

Dash Peychaud's Bitters

Garnish: Lemon peel

Directions

  1. Swirl absinthe in a chilled lowball glass to coat sides, then drain glass.
  2. In a cocktail tin filled with ice, combine rye whiskey, simple syrup, and bitters. Shake and strain into absinthe-rinsed glass.
  3. Twist lemon peel over glass to release oils, then garnish drink with lemon twist.