Low Sodium Sazerac
Total time5 min
Prep time5 min
Cook time0 min
5.0(3)
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Learn more →Ingredients
1 serving
- 1 sugar cube
- 3 dashes peychaud's bitters
- 1 dash angostura bitters
- 2 oz rye whiskey
- ¼ oz absinthe (or herbsaint)
- 1 strip lemon peel (about 3 inches long)
- large ice cubes, for chilling
Instructions
- 1
Place a rocks glass in the freezer or fill it with ice and set it aside to chill while you build the drink.
- 2
Drop the sugar cube into a mixing glass and saturate it with the Peychaud's bitters and Angostura bitters. Muddle until the sugar is fully dissolved into a paste.
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