Is this not the most beautiful Sazerac you have ever seen? Built with Bulleit Rye, Herbsaint, sugar and Peychaud’s bitters, it was a scrumptious little piece of New Orleans found in Atlanta. Thanks DBA Barbecue.

Photo credit: Lush Lady

I’m doing it up New Orleans style today with a Sazerac, thanks to the request from MattOHara. I followed this instructional video to the T.

SAZERAC RECIPE
+ add 1 sugar cube and soak with bitters, add 1 oz water and muddle
+ add ice, pour 2 oz rye whiskey over ice
+ in another glass, pour a few drops of absinthe and coat the inside by swirling
+ strain the original glass into the absinthe coated glass
+ add lemon peel

I added a bit more sugar to sweeten mine up. I love New Orleans so this was a treat!

Photo credit: Lush Lady