Absinthe Cocktail Recipes

Sazerac (with Angostura Bitters)

Sazerac (with Angostura Bitters)

1 sugar cube
2 1/2 ounces rye whisky
2 dashes Peychaud’s bitters
1 dash Angostura bitters
absinthe
lemon peel

In an Old-Fashioned glass, muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey, the Peychaud’s bitters, and the Angostura bitters.
Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded).

Cheers!

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