Bourbon Sazerac
My twist on the classic cocktail is simple and brings just the right touch of caramel sweetness to the drink!
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ingredients
- 3 dashes Peychaud’s bitters
- 1 sugar cube
- 1/4 oz absinthe
- 2 oz bourbon whiskey
- Lemon peel
instructions
- Add sugar cube to a mixing glass. Top with bitters and muddle well until the sugar is mostly dissolved.
- Add absinthe and bourbon. Fill the mixing glass with ice and stir until chilled through and all the sugar is dissolved.
- Strain into a cocktail glass. Rub the lemon peel around the edge of the glass and place in the glass. Serve.