A classic cocktail with an origin of New Orleans. We try to stay traditional on this cocktail and follow the instructions that fit a fairly public acceptance of the Sazerac. You may or may not feel the need to muddle a sugar cube with Paychaud’s Bitters or use a garnish. The flavors of this cocktail mirror the ingredients well, everything plays its role and, when left out, things just don’t feel the same.
- 2 oz. Rye Whiskey
- 3 Dashes of Peychaud’s Bitters
- 1 Tsp Simple Syrup
- Splash of Absinthe/Herbsaint (rinse)
- Optional Lemon Twist (not required as a garnish)