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Weekly Cocktail: Sazerac

Ah, my friends. Let me introduce you to the glory that is The Sazerac.

A beautiful, smooth cocktail with New Orleans roots.

The Recipe:

  • 2 ounces rye whiskey
  • 1/2 tsp or so of superfine sugar (pulse granulated sugar in a grinder if you don’t have superfine on hand)
  • 3-4 dashes of Peychaud’s Cocktail Bitters
  • 1-2 dashes Fee Brother’s Old Fashion Aromatic Bitters
  • splash of absinthe
  • Twist of lemon (or in this case, grapefruit…we were out!)2014-01-17 19.34.20

TIP: Chill your glass in the freezer for at least half an hour before using.

TIP: Use another glass to build your cocktail.

Add a splash of absinthe to your glass and turn your glass so the absinthe coats it. Discard the remaining absinthe, or if you are like us, and poor, just put it back in the bottle.

Splash of absinthe.

Splash of absinthe.

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Absinthe Glass Twirl

In the other glass, add the sugar and bitters and muddle together to form a paste.

Sugar, Bitters

Sugar, Bitters

Sugar, Bitters into paste

Sugar, Bitters into paste

Add the two ounces of whiskey, and muddle until the sugar completely dissolves.

2 oz of whiskey into the glass!

2 oz of whiskey into the glass!

Muddle!

Muddle!

Pour the cocktail into your absinthe coated, chilled glass.

Pour!

Pour!

Add your twist of citrus.

Peel...

Peel…

Rub the zest along the rim of the glass!

Rub the zest along the rim of the glass!

 

And sip.

Heaven.

Heaven.

And imagine yourself chillaxin in the French Quarter.

Groovy.

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