Sazerac
GLASS: Highball
GARNISH: Lemon peel
Ingredients | Amount |
Sazerac Rye | 3 oz |
Herbsaint | 1/4 oz |
Peychaud's | 4 dash |
Sugar cube | 1 |
Procedure
put sugar cube and bitters in mixing crystal, muddle gently
Add remaining ingredients and top with plenty of ice
Stir for 30 seconds
Strain over king cube in a highball glass
Garnish with expressed lemon peel
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