26
Mar
SAZERAC:
This is the connoisseur's choice. One of the very first cocktails, it's smooth, rich warmth is as captivating as it's very cool history. This is a drink that when done correctly, always satisfies.
Ingredients
1 sugar cube
2 1/2 ounces whiskey -- rye whisky
2 dashes Bitters -- Peychaud's bitters
1 dash Bitters -- Angostura bitters
3 sprays of Herb Saint or absinthe
lemon peel
2 antique crystal glasses
Instructions:
The last time I sat at a bar in New Orleans and ordered a Sazerac (last night), the bartender set up two beautiful antique, cut crystal glasses for mixing. That's how it's supposed to be done. Plain mixing glasses just won't do. Next add a cube of sugar, then muddle it. Now put in several small ice cubes and the rye whiskey,...
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