Sazerac
One of America’s first “branded” cocktails, the Sazerac was originally made with Sazerac de Forge et Fils cognac, though over the years rye came to be the main ingredient. Revelers in New Orleans have been enjoying the drink since 1850, mixing rye, absinthe (or Herbsaint), honey, bitters, and a sugar cube to form the legendary drink. And don’t forget the lemon peel for garnish.
INGREDIENTS:
1.5 ounces Ezra Brooks Straight Rye Whiskey
.25 ounce absinthe
1 sugar cube
3 dashes of bitters
1.5 ounces Ezra Brooks Straight Rye Whiskey
.25 ounce absinthe
1 sugar cube
3 dashes of bitters
DIRECTIONS:
Rinse chilled old-fashioned glass with absinthe. Muddle sugar cube with a drop of water in a mixing tin. Add ice, whiskey and bitters to the tin and stir. Strain into the absinthe rinsed glass and garnish with a lemon twist.
Rinse chilled old-fashioned glass with absinthe. Muddle sugar cube with a drop of water in a mixing tin. Add ice, whiskey and bitters to the tin and stir. Strain into the absinthe rinsed glass and garnish with a lemon twist.
Sazerac
One of America’s first “branded” cocktails, the Sazerac was originally made with Sazerac de Forge et Fils cognac, though over the years rye came to be the main ingredient. Revelers in New Orleans have been enjoying the drink since 1850, mixing rye, absinthe (or Herbsaint), honey, bitters, and a sugar cube to form the legendary drink. And don’t forget the lemon peel for garnish.
INGREDIENTS:
1.5 ounces Ezra Brooks Straight Rye Whiskey
.25 ounce absinthe
1 sugar cube
3 dashes of bitters
1.5 ounces Ezra Brooks Straight Rye Whiskey
.25 ounce absinthe
1 sugar cube
3 dashes of bitters
DIRECTIONS:
Rinse chilled old-fashioned glass with absinthe. Muddle sugar cube with a drop of water in a mixing tin. Add ice, whiskey and bitters to the tin and stir. Strain into the absinthe rinsed glass and garnish with a lemon twist.
Rinse chilled old-fashioned glass with absinthe. Muddle sugar cube with a drop of water in a mixing tin. Add ice, whiskey and bitters to the tin and stir. Strain into the absinthe rinsed glass and garnish with a lemon twist.
