VCC Dublin Bar Manager and drinksGenius Mixologist of the month September, Stephen McNeely, presents the Sazerac.
- 40 ml Sazerac Straight Rye Whiskey 75cl
- 3 or 4 dashes Peychaud’s Bitters
- 1 teaspoon sugar syrup
- 1 teaspoon Herbsaint
- Lemon peel
HOW TO MIX
Rinse a chilled old-fashioned glass with the absinthe, crushed ice and set it aside. Stir the remaining ingredients over ice in a mixing glass and strain into the old fashion glass.
Garnish with a lemon peel and serve straight up.