Ah, my friends. Let me introduce you to the glory that is The Sazerac.
A beautiful, smooth cocktail with New Orleans roots.
- 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!)
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.
In the other glass, add the sugar and bitters and muddle together to form a paste.
Add the two ounces of whiskey, and muddle until the sugar completely dissolves.
Pour the cocktail into your absinthe coated, chilled glass.
Add your twist of citrus.
And imagine yourself chillaxin in the French Quarter.