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Mardi Gras: Sazerac Cocktail

Source of Recipe


From "The Restaurants of New Orleans"






List of Ingredients



• 1 tsp sugar
  
• 1 dash Peychaud bitters
  
• 1 dash Angostura bitters
  
• 1-1/2 ounces rye whiskey
  
• 1 dash Herbsaint or absinthe substitute
  
• 1 twist lemon peel
  






Instructions



1. Pack one 3½-ounce Old-Fashioned glass with crushed ice. In another Old-Fashioned glass, blend the sugar, Peychaud and Angostura bitters, and the rye whiskey until the sugar is dissolved. Add a cube or two of ice, and stir.
   
   
2. Take the first glass, discard the ice, and drop in a dash of Herbsaint. Twirl the glass to coat the inside with Herbsaint, and pour out any liquid remaining in the bottom. Pour the blended cocktail into this glass. Twist a lemon peel over the cocktail, but don't drop it into the glass.
   
   Serves 1