Commander’s Palace Sazerac

Commander's Palace bartender Ferrel Dugas creates the traditional NOLA Sazerac Cocktail
Photo by Chris Granger

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1 cocktail

  • ½ ounce absinthe
  • 2 ounces rye whiskey
  • 3 dashes Peychaud’s bitters
  • 1 drop Angostura bitters
  • ¼ ounces simple syrup
  • Lemon twist garnish
  1. Add ice to a rocks glass and pour in absinthe.
  2. In shaker, build remaining ingredients, stir, and strain into chilled, absinthe-rinsed rocks glass.
  3. Garnish with lemon twist.

  • from the Ferrel Dugas of Commander's Palace, New Orleans, Louisiana

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