Cocktail of the Day (because it’s always cocktail hour somewhere in the world)! In honour of Fat Tuesday, this week’s #COTD is The Sazerac. Today’s recipe was adapted from Imbibe Magazine. Created in New Orleans, this spicy, booze-forward, herbaceous beauty has been described by David Wondrich as a “wonderfully butch sort of tipple.” For an excellent history lesson on this classic, check out this Wondrich article in Esquire.
2 oz rye
1/2 oz simple syrup
2 dashes Peychaud’s bitters
Absinthe or Herbsaint
Stir rye, simple syrup and Peychaud’s in a mixing glass over ice. Strain into a chilled glass with an Absinthe/Herbsaint wash. Garnish with a lemon peel.