Sazerac Cocktail
Ingredients
- 1 tbsp sugar
- ¼ oz water
- 6 dashes Peychaud's bitters or absinthe
- 2 oz rye whiskey (Sazerac 6 year)
- ¼-½ oz Herbsaint (a New Orleans anise liqueur)
- strip of lemon peel
How-to
- Add 1 tbsp of sugar, 6 dashes of Peychaud's bitters and ¼ oz of water to a cocktail shaker. Stir until sugar dissolves
- Add 2 oz rye whiskey (Sazerac 6 year) and ice and stir for 15 seconds
- Pour Herbsaint into a chilled old-fashioned glass, swirl it around, then pour out excess
- Strain the whiskey mixture into the glass and add a few drops of lemon. Wipe the rim with lemon peel
- Serve with a garnish of lemon peel