Cocktail of the Week: The Sazerac
This week Thirsty Thursday evokes an entirely new meaning; Dec. 5 is Repeal Day! What the heck is Repeal Day you might ask? Well, it’s only the most important holiday to bar owners across the country. It was on Dec. 5, 1933, that the ratification of the 21st Amendment repealed the federal laws that enforced Prohibition. Hallelujah! In honor of this significant day in history, I’m mixing up a classic Prohibition-era style cocktail, the sazerac. Let me warn you, this drink is not for the faint of heart, and should only be enjoyed by the most distinguished of drinkers, myself included, of course. Join me in raising a glass of one of my favorite cocktails, and cheers to the end of Prohibition.
- Rye whiskey
- Peychaud’s Bitters
- Sugar cube
- Lemon peel for garnish
One serving recipe
- 1/4 oz absinthe
- 1 1/2 oz rye whiskey
- 3 dashes of Peychaud’s Bitters
- 1 sugar cube
- 1 lemon peel
Chill an old fashioned glass by filling it with ice and leaving it to the side. In a mixing glass add the sugar cube and Peychaud’s Bitters. Let the bitters dissolve the sugar, then muddle any remaining excess. Add the rye whiskey to the mixing glass and stir. Dump the ice from your old fashioned glass. Take the chilled glass and rinse it with absinthe by pouring the absinthe into the glass, swirling it around, and discarding the liquid. Pour the whiskey mixture into the absinthe-rinsed old-fashioned glass. Garnish with lemon peel and enjoy!
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