Sazerac

Base Spirit : Rye Whiskey
Type : Spirit-Forward (Classic)
Served : Neat/Up
Strength : Strong
Difficulty : Medium
Glassware : Rocks Glass
•2
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•60
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•2
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•Rinse the glass with
•1
•2-3 Dashes
•2-3 Dashes
•Garnish
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Ingredients:
•Rye Whiskey
•Absinthe
•Sugar Cube
•Peychauds Bitters
•Angostura Bitters
•Lemon Peel
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•
•
•
How to Make it:
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice and stir. Strain into the prepared glass. Twist a slice of lemon peel over the surface to extract the oils and then discard.
Ingredients:

•{"name":["Rye Whiskey"

•"Absinthe"

•"Sugar Cube"

•"Peychaud's Bitters"

•"Angostura Bitters"

•"Lemon Peel"

•""

•""

•""

•""]

•"oz":["2"

•""

•""

•""

•""

•""

•""

•""

•""

•""]

•"ml":["60"

•""

•""

•""

•""

•""

•""

•""

•""

•""]

•"parts":["2"

•""

•""

•""

•""

•""

•""

•""

•""

•""]

•"other":[""

•"Rinse the glass with:"

•"1"

•"2-3 Dashes"

•"2-3 Dashes"

•"Garnish:"

•""

•""

•""

•""]}

How to Make it:
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice and stir. Strain into the prepared glass. Twist a slice of lemon peel over the surface to extract the oils and then discard.

Sazerac

Base Spirit : Rye Whiskey
Type : Spirit-Forward (Classic)
Served : Neat/Up
Strength : Strong
Difficulty : Medium
Glassware : Rocks Glass
Ingredients:

•{"name":["Rye Whiskey"

•"Absinthe"

•"Sugar Cube"

•"Peychaud's Bitters"

•"Angostura Bitters"

•"Lemon Peel"

•""

•""

•""

•""]

•"oz":["2"

•""

•""

•""

•""

•""

•""

•""

•""

•""]

•"ml":["60"

•""

•""

•""

•""

•""

•""

•""

•""

•""]

•"parts":["2"

•""

•""

•""

•""

•""

•""

•""

•""

•""]

•"other":[""

•"Rinse the glass with:"

•"1"

•"2-3 Dashes"

•"2-3 Dashes"

•"Garnish:"

•""

•""

•""

•""]}

How to Make it:
Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice and stir. Strain into the prepared glass. Twist a slice of lemon peel over the surface to extract the oils and then discard.

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