This classic rye whiskey cocktail was born when Old New Orleans was young. Top San Francisco bartender Erik Adkins shows you how to make a Sazerac.
Rinse a chilled rocks glass with the absinthe, discarding any excess, and set aside.
In a mixing glass, muddle the sugar cube and both bitters.
Add the rye, fill with ice and stir.
Strain into the prepared glass.
Twist a slice of lemon peel over the surface to extract the oils and then discard.
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