SAZERAC

Ingredients

2 oz Jeptha Creed Bottle in Bond Rye Bourbon
1 ½ oz Cognac
3-4 dashes Peychaud’s Bitters
2 dashes Angostura Bitters
1 sugar cube
Ice
Lemon Peel (garnish)
1 drop Absinthe (mist glass or swirl around serving glass)

Instructions
In mixing glass, add the sugar cube and coat it with the bitters. Muddle the sugar cube until mostly dissolved. Add cognac and rye whiskey then fill mixing glass with small amount of ice. Stir until cold. Add absinthe to a chilled low ball glass with a mist or swirl one drop around inside of the glass. Strain cocktail in glass. Squeeze lemon peel over glass and drop inside as garnish.

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