Shelves of a bar stocked with racks of liquor bottles

Sazerac

  • a splash of absinthe
  • 2 oz rye whiskey
  • ¼ oz simple syrup
  • 3 dashes Peychaud’s bitters
  • 1 dash Angostura bitters
  • lemon twist, discarded

Chill a rocks glass in the freezer.

Pour a splash of absinthe into the glass; swirl it around to coat the inside of the glass, then pour it out.

Stir remaining liquids with plenty of ice. Strain into the rocks glass (with no ice). Express oils from lemon twist into the drink, then discard the peel.

Published 18 Jan 2018