Rye whiskey plays a pivotal role in the Sazerac, a cocktail known for its captivating charm and often cherished by bartenders. This recipe calls explicitly for Peychaud's bitters, crafted by the Sazerac Company in Louisiana, which have a lighter profile than the more prevalent Angostura bitters.If you can't access Peychaud's bitters, you can experiment with your preferred bitters to achieve your desired flavor.
- Chilled rocks glass: Begin by coating a chilled rocks glass with a layer of absinthe.
- Muddle and mix: Muddle a sugar cube with bitters in a mixing glass. Then, add rye whiskey and ice. Stir the mixture thoroughly.
- Strain: Strain the prepared cocktail into the chilled rocks glass.
- Lemon twist: To enhance the flavor, twist a piece of lemon peel over the drink to release its oils. Afterward, you can discard the twist.