You could say I’m a bit of a purist when it comes to certain recipes. Not that I don’t enjoy a good riff on a classic, but ultimately I really just crave the best possible version of a classic that I can get – enter the Employee’s Only Sazerac recipe.
Yes, there are literally hundreds of recipes for a “classic” sazerac, but this recipe is by far one my favorites. It’s perfectly balanced, tastes amazing and takes the edge off quickly – if you know what I mean. Enjoy!
From Employee’s Only Speakeasy
¼ oz Absinthe
1 raw brown sugar cube
½ teaspoon superfine sugar
3 dashes Peychaud’s bitters
1 dash Angstura bitters
1.5 oz Rittenhouse 100-proof rye whiskey
1 lemon twist for garnish
Pour the Absinthe into a rocks glass. Swirl it around until the inside of the glass is completely coated, then discard the excess. Place in the freezer to chill.
Place both sugars in the bottom of a mixing glass and saturate them with the Peychaud’s and Angostura bitters. Muddle the sugars and bitters into a consistent paste, Add the whiskey and stir gently.
Add large cold ice cubes and stir for 40 revolutions. Strain into the seasoned rocks glass and garnish with a lemon twist.