Sazerac And Cider Recipe

1. 1

   In a mixing glass, saturate the sugar cubes with the bitters and muddle to break down the sugar cubes. Add ice and rye.

2. 2

   Stir until well chilled and the sugar is almost completely dissolved.

3. 3

   Put a dash of absinthe in each of the two serving glasses and swirl it around to coat the glass, discarding any extra. Fill the glasses with ice.

4. 4

   Strain the chilled rye mixture evenly between the two serving glasses and top each one with two ounces cider. Garnish with lemon peel if desired and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.