Butter + Brown Recipe - Sazerac



2½ oz. rye whiskey

2 dashes Peychaud’s bitters

1 dash Angostura bitters

Absinthe (can substitute Pernod)

1 sugar cube

1 lemon peel

2 chilled Old Fashioned glasses

4 small ice cubes

Instructions: In first chilled Old Fashioned glass, muddle the sugar cube with a few drops of water.  Add a few small ice cubes and the rye whiskey, the Peychaud’s bitters and the Angostura bitters. Stir well.  In the second chilled Old Fashioned glass, add in a few drops of Absinthe and roll around the inside of the glass until glass is fully coated. Pour out excess Absinthe.
Strain first glass with rye, bitters, sugar and ice into the second Absinthe-coated glass. Garnish with lemon peel.

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