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

RECIPE:
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

Release