- 60ml Sazerac Rye Whiskey (substitute at your own discretion)
- 5ml Absinthe
- Sugar Cube or teaspoon sugar
- Peychaud’s Bitters
- Angostura Bitters
- Lemond Rind Garnish
This could be America’s oldest known cocktail. Originating in New Orleans, it is said to originally be made with brandy. As availability and time went on, rye became the default dominating ingredient. Some say it was the plague that wiped out grape vines, and in due time, brandy became scarce. So its only natural that American whiskey which is aged in barrels was the the obvious choice. Once mixed with sugar, water, bitters and ice undoubtedly no one two centuries ago would notice the change over time.
The preparation of this is a ritual, using two old fashioned glasses, mixing, chilling, stirring, replacing with fresh ice, etc. This is the simpler version. Simply dissolve the sugar with a little bit of water, and by little, we mean like half ounce or less. Make sure its dissolved, add a few dashes of bitters. If you are using a sugar cube, just splash the bitters on the cube and break up the sugar with a spoon or muddler. Add in rye whiskey, ice, stir vigorously and let rest for a moment while you put a splash of absinthe in another old fashioned glass. I personally like to use an atomizer to give a few sprays into the glass before pouring the rest of the ingredients in. Give another spray on top, twist a lemon rind on top and drop in, and enjoy!