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Here's how—and how!
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1 lump sugar
3 drops Peychaud's bitters
1 dash Angostura hitters
1 jigger rye whiskey
1 dash absinthe substitute
1 slice lemon peel
To mix a Sazerac requires two heavy-bottomed, 3J^-ounce bar
glasses. One is filled with cracked ice and allowed to chill. In
the other a lump of sugar is placed with. just enough water to
moisten it. The saturated loaf of sugar is then crushed with a
barspoon. Add a few drops of Peychaud's hitters, a dash of
^gostura, a jigger of rye whiskey, for. while Bourbon may do
tor a julep it just won't do for a real Sazerac. To the glass con
taining sugar, bitters, and rye add several lumps of ice and stir.
Never use a shaker! Empty the first glass of its ice, dash in
several drops of absinthe, twirl the glass and shake out the
absinthe . . . enough will cling to the glass to give the needed
flavor. Strain into this glass the whiskey mixture, twist a piece
of lemon peel over it for the needed zest of that small drop of
oil thus extracted from the peel, but do not commit the sacrilege
of dropping the peel into the drink. Some bartenders put a cherry
in a Sazerac; very pretty hut not necessary.
M-m-m-m-m! Let's have another, Leon!
Kentucky Whiskey Cocktail
1 jigger Bourbon whiskey
1 jigger unsweetened pineapple juice
1 lump sugar
Dissolve the sugar in the pineapple juice. Pour in the jigger of
Bourbon. Then some lumps of ice. Stir. Strain in serving glass.
This cocktail could be made with rye whiskey, but
then you'd not be privileged to attach the name Ken
tucky to it. Some make the same drink with orange
juice instead of pineapple, and some use sweetened pine
apple juice. If the latter, be wary of the amount of
sugar you use.
Nineteen