Courtesy: The Sazerac Bar, The Roosevelt Hotel – New Orleans
Ingredients:
1 sugar cube
3 dashes Peychaud’s Bitters
1 1/2 ounces Sazerac Rye Whiskey (see note below)
1/4 ounce Herbsaint (Absinthe)
Lemon peel for garnish
Directions:
Pack an Old-Fashioned glass with ice.
In a second Old-Fashioned glass place a sugar cube and add 3 dashes of Peychaud’s Bitters to it, then crush the sugar cube.
Add the 1 1/2 ounces of Sazerac Rye Whiskey to the Peychaud’s Bitters and sugar.
Empty the ice from the first glass and coat the glass with 1/4 ounce of Herbsaint, then discard the remaining Herbsaint.
Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel. Be sure to strain the mixture.
Bartender’s Notes from Russ: You can use any good 6 – 8 year old Rye Whiskey such as Jim Beam, Old Overholt or Rittenhouse. You can also substitute simple syrup (as they do at the Sazerac Bar and other bars) for the sugar cube.
Makes 1 Cocktail