Emulsifier Free Sazerac

Total time5 min

Prep time5 min

Cook time0 min

5.0

(3)

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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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