Sazerac
by: DOJO
The Sazerac is a classic New Orleans cocktail made with rye whiskey, absinthe, sugar, and bitters, offering a strong, aromatic, and distinctive flavor.
- Rye Whiskey 50 ml
- Sugar Cube 1 cube
- Peychaud's Bitters 3 dashes
- Rye Whiskey 50 ml
- Sugar Cube 1 cube
- Peychaud's Bitters 3 dashes
- Rye Whiskey 50 ml
- Sugar Cube 1 cube
- Peychaud's Bitters 3 dashes
- Rye Whiskey 50 ml
- Sugar Cube 1 cube
- Peychaud's Bitters 3 dashes
- Rye Whiskey 50 ml
- Sugar Cube 1 cube
- Peychaud's Bitters 3 dashes
- Rye Whiskey 50 ml
- Sugar Cube 1 cube
- Peychaud's Bitters 3 dashes
- Rye Whiskey 50 ml
- Sugar Cube 1 cube
- Peychaud's Bitters 3 dashes
1. Prepare Glass: Rinse a chilled old-fashioned glass with a few dashes of absinthe (or absinthe substitute), swirling to coat the glass, and discard any excess.
2. Add Ingredients: In a separate mixing glass, combine 50ml of rye whiskey, 1 sugar cube, and 3 dashes of Peychaud’s bitters.
3. Muddle: Muddle the sugar cube and bitters together until the sugar is dissolved.
4. Add Ice: Fill the mixing glass with ice and stir for about 20 seconds to chill and dilute.
5. Strain: Strain the mixture into the prepared old-fashioned glass with no ice.
6. Garnish: Garnish with a lemon twist, ensuring no oil from the peel is released into the drink.
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