How to make one of my faves – The Sazerac Cocktail

Asheville – Sam Thompson, MG Road‘s bartender, shows you how to make the classic (and one of my favorite cocktails) the Sazerac. See The recipe below the video.

The Sazerac

1.5 oz. rye whiskey (Bulleit)
0.5 oz. cognac (Remy Martin VSOP)
0.25 oz. demerara syrup
1 dash angostura bitters
a bunch of dashes of Peychaud’s Bitters

coat interior of glass with absinthe (Vieux Pontarlier)

stir with ice
strain into prepared glass

create a lemon twist and squeeze over the drink, but don’t drop it into the drink