A cocktail recipe from Esquire’s Drink Like A Man.
Sometimes it takes a cold drink to light a fire inside, and few do the job quite so well as New Orleans’ storied Sazerac cocktail, a dark, rich, and bracing dram whose powers of warming are high and cooling practically nil.
- 1 sugar cube
- Peychaud’s Bitters
- Cracked ice
- Rye Whiskey
- Chill a small rocks glass by putting it in the freezer.
- In a mixing glass, muddle 1 sugar cube with 3 dashes Peychaud’s Bitters (accept no substitute) and a barspoon of water until the sugar is dissolved. Fill the glass with cracked ice. Add 2 oz. straight rye whiskey. Stir.
- Retrieve the chilled rocks glass, pour in a barspoon or so of absinthe, swirl it around, and pour it out. Strain the contents of the mixing glass into the absinthe-rinsed one and twist a swatch of thin-cut lemon peel over the top and drop it in. Smile and serve.