Sazerac
Want more whiskey cocktail inspiration? Check out these recipes by The Parlor’s master mixologist, Joe Glashauser and this Traverse Magazine feature.
Ingredients
- 2 ounces rye whiskey
- 3 dashes Peychaud's Creole Bitters
- 1 sugar cube
- Splash of Absinthe Ordinaire
- 1 inch piece of lemon peel
Directions
In a lowball glass, add a few ice cubes and splash of absinthe. Stir brie y and set aside.
In a mixing glass, combine whiskey, sugar cube and three dashes of bitters. Add ice and stir until chilled and sugar is mostly dissolved.
Swirl the lowball glass to coat with absinthe/ice mixture and then drain. Strain the chilled whiskey and bitters into lowball and twist lemon peel over the glass to release oils.
