September 7, 2012 by hermosainn
Originating in 1908 in New Orleans, the Sazerac is part rye whiskey, part absinthe, part bitters and simple syrup.
May the below recipe lead you to a safe, yet “wilde,” weekend. Cheers!
Last Drop’s Sazerac
2oz bulleit rye
0.5oz simple syrup
24 drops peychauds bitters
Stir/ strain into absinthe rinsed rocks glass (or add a splash – 1/32oz – of absinthe)