sazerac
- ¼ ounce absinthe
- 3 dashes Peychaud's bitters
- peel of lemon
- teaspoon sugar
- 1½ ounces rye whisky
Fill a lowball glass with ice. In a second glass, muddle sugar and 3 dashes of bitters, add rye whiskey to the mixture. Empty the first glass and add absinthe, swirl to coat the sides of the glass. Discard any excess absinthe. Pour the rye/sugar/bitters mixture into the coated glass and garnish with lemon peel.
calories: 149
standard drinks: 1.4
this recipe is is a modification of wikipedia content and is distributed under the creative commons attribution-share alike license