Sazerac

1. 1

   Pour the Absinthe Bitters into a rocks glass.

2. 2

   Swirl it around until the inside of the glass is completely coated, then discard the excess.

3. 3

   Place in the freezer to chill.

4. 4

   Place both sugars in the bottom of a mixing glass and saturate them with the Peychauds and Angostura bitters.

5. 5

   Muddle the sugars and bitters into a consistent paste.

6. 6

   Add the whiskey and stir gently.

7. 7

   Add large cold ice cubes and stir for 40 revolutions.

8. 8

   Strain into the seasoned rocks glass and garnish with a lemon twist.

9. 9

   Dominant Flavors: whiskey with citrus on the nose

10. 10

    Body: full with high alcohol content

11. 11

    Dryness: medium

12. 12

    Complexity: high with subtle complexity

13. 13

    Accentuating or Contrasting Flavors: anise with spices from bitters coating the whiskey

14. 14

    Finish: lingering with anise overtones

15. 15

    Glass: rocks

* Per serving · 4 servings · Values may vary.

No additional tips available.