Sazerac, Rye

2 oz
A whiskey distilled from a grain mash that contains at least 51% rye, a grass and member of the wheat tribe 'Triticeae.'
1 tsp
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
3 dash
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
0 rinse
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
1 twist
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Fill a rocks glass with crushed ice to chill. In a mixing glass, muddle the sugar cube with bitters, then add rye, ice, and stir. Empty the ice from the rocks glass, then rinse with absinthe and drain (or drink). Strain the drink into the glass and garnish with a lemon twist by expressing the oils and laying the peel atop the glass. #muddle #stir #straight

The lemon twist is essential, but ‘do not commit the sacrilege of dropping the peel into the drink.’ -Stanley Arthur

A Spot At The Bar
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