Traditional Sazerac

Ingredients

3mL absinthe or Herbsaint

5mL 2:1 sugar:water simple syrup

4 dashes Peychaud's bitters

60mL rye whiskey

Lemon twist

Procedure

Put absinthe in a glass, glass in freezer.

Mix simple syrup, bitters, and rye in a shaker, stir on ice 30s, allow to sit for one minute.

Remove glass from freezer, swirl to coat in absinthe and toss out excess, strain drink into glass, absinthe will float from sides to the top.

Serve "up" with a twist.

Barrel-Aged Gin Sazerac

Ingredients

3mL absinthe or Herbsaint

5mL 2:1 sugar:water simple syrup

4 dashes Peychaud's bitters

60mL Barrel-Aged Gin (Bluecoat)

Lemon twist

Procedure

Put absinthe in a glass, glass in freezer.

Mix simple syrup, bitters, and gin in a shaker, stir on ice 30s, allow to sit for one minute.

Remove glass from freezer, swirl to coat in absinthe and toss out excess, strain drink into glass, absinthe will float from sides to the top.

Serve "up" with a twist.

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