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Sazerac Cocktail

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Sazerac Cocktail

Sazerac Cocktail

Here’s how I made this.

  1. Ran cold water over a martini glass and put it in the freezer.
  2. Took an ice cube out of the freezer. I use ginormous ice cubes, in general, so they make drinks cold quicker, without diluting the spirits. You might need to use three normal ice cubes instead.
  3. Spoonful of sugar1 placed in tall glass.
  4. Add Peychaud’s Bitters2, and mash with a muddler. Toss in a few ounces of Rye Whiskey, and continue muddling. Add ice cube, and stir vigorously.
  5. Take martini glass out of the freezer, and add a drop of Absinthe to it. Swirl the Absinthe around the glass, and discard the rest.
  6. Decant the whiskey mixture into the martini glass.
  7. Slice a bit of lemon skin, express the juice of it on the edge of the glass, and drop it in the mixture.
  8. Drink, enjoy.

If I made this again, I would serve it in an old fashioned glass with ice – this would help dilute the whiskey a bit more. As it was, the whiskey had a bit of a bite still. Quite delicious, especially if you have a taste for rye whiskey.

Footnotes:
  1. I couldn’t find my sugar cubes, so estimated []
  2. about 5 dashes, adjust for taste []

Written by Seth Anderson

September 29th, 2012 at 1:44 am

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