Courtesy: The Sazerac Bar, The Roosevelt Hotel – New Orleans
1 sugar cube
3 dashes Peychaud’s Bitters
1 1/2 ounces Sazerac Rye Whiskey (see note below)
1/4 ounce Herbsaint (Absinthe)
Lemon peel for garnish
Bartender’s Notes from Russ: You can use any good 6 – 8 year old Rye Whiskey such as Jim Beam, Old Overholt or Rittenhouse. You can also substitute simple syrup (as they do at the Sazerac Bar and other bars) for the sugar cube.
Makes 1 Cocktail
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Chef Charlie is a Bay Area chef, culinary food educator, lifestyle coach, food enthusiast and culinary travel guide, who is fascinated by the interplay of food and culture.