Sazerac recipe
This cocktail is easy to get wrong. It's more or less an Old Fashioned with a twist. The best one I've ever had was in a restaurant in Fremont, Seattle and the bartender was kind enough to write this recipe down. Tinker with the proportions and see what works for your taste.
- 2oz Rye Whiskey or Bourbon
- 0.5oz simple syrup
- 3 dashes Peychauds
- 3 dashes Angostura
- Splash of Absinthe
- Garnish: orange peel ribbon
Steps:
- Coat a glass with absinthe
- Stir other ingredients with ice until chilled
- Strain into absinthe glass and add garnish