The quintessential New Orleans cocktail!
Clinton Kelly's Sazerac
- 1 cube sugar
1 1/2 oz rye whiskey or bourbon
1/4 oz absinthe
3 dashes Peychaud's bitters
Lemon peel (for garnish)
- Add absinthe to a chilled glass. Swirl the glass until the liquid coats the inside, then discard the remaining absinthe.
- Add sugar cube to glass. Add the Peychaud's Bitter to it, then crush the sugar cube.
- Add the rye whiskey or bourbon to the glass. Garnish with lemon peel and enjoy.