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There is actually a Sazerac Cocktail Week, which really shouldn't surprise anyone...


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The Sazerac Cocktail is an absolute joy when made well, and an insipid mess when done poorly. And it's not as easy as it sounds, because there is no way to hide behind a bunch of ingredients. It's made from very small amounts of pretty strong stuff, so a tiny extra bit of one or the other and it becomes a very unbalanced cocktail.

1 sugar cube
3 dashes Peychaud
s Bitters
oz. Sazerac Rye Whiskey
oz. Herbsaint
Lemon peel

Pack an old-fashioned glass with ice.

In a second old-fashioned glass, place a sugar cube and three dashes of Peychauds Bitters.

Crush the sugar cube and add the Sazerac Rye Whiskey. Add ice and stir.

Empty the ice from the first glass and coat it with the Herbsaint, discarding the remainder.

Strain the whiskey/bitters/sugar mixture from the first glass into the Herbsaint-coated glass.

Garnish with a lemon peel.

I don't vouch for this recipe. I have my own, and I'm not sharing. But this is a good start!

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