Get Ready for Mardi Gras with the Perfect Sazerac
There's a bit of a ritual to the proper assembly of a Sazerac. You can go off the track a little bit, but there's some fun to be had in making it the right and proper way. Pay attention to the recipe, there's a pop quiz later.
1 sugar cube (or ½ ounce simple syrup)
3 dashes Peychaud's bitters
1½ ounces rye whiskey
1 generous dash absinthe
Lemon zest strip
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass, muddle sugar and bitters. Add rye whiskey and a few ice cubes. Stir well to chill. Empty first glass. Pour absinthe into first glass, roll around to coat, and discard excess (or drink it like I do at home). Strain contents of second glass into first glass. Squeeze lemon zest over drink. The lemon zest is traditionally discarded, but may be added as a garnish.