Cocktail of the Day: Sazerac
So, of course I made this with Rittenhouse instead (because I love it and I'm going to hoard it now that it's unavailable until February). This is such a tasty classic cocktail. I had to make one of these when I was behind the bar at Alembic the other night and I had honestly never made or tasted one before. I used their formula that night, but this one above is adapted from the Gary Regan recipe:
In a pint glass give 4 hefty dashes of Peychaud's bitters
-add a 1/2 oz of sugar and 1/2 oz of water and stir until the sugar is COMPLETELY dissolved
-add in 2 oz of rye whiskey and fill with ice
-stir 30 times gently
-in a chilled glass pour a bit of absinthe and swirl until it coats the most of the inside
-strain the cockail into the glass and garnish with a lemon peel.
Mmmmmm.....doesn't that hit the spot?