Before you start crafting a Sazerac, you’ll want to fill a lowball glass (also known as an old fashioned glass) with ice cubes and set it aside.
The first step is to drop a sugar cube into a second low ball glass and add four dashes of Peychaud’s bitters.
Muddle the sugar and bitters to create a sludge.
Measure the rye whiskey in a jigger. We use a Japanese jigger to ensure accurate measurement and avoid spillage.
Buy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade.
Immediately pour the rye whiskey into the second lowball glass with the sugar-bitters sludge.
Gently stir to integrate the ingredients. Briefly set this lowball glass aside.
Empty the ice from the first lowball glass.
Measure and pour a half ounce of absinthe and pour it into the chilled glass. Swirl the glass so that the absinthe coats the glass’s interior.
The next step is to discard the absinthe. While you could hypothetically pour the absinthe down the drain, the better option is to drink the green liqueur.
Strain or pour the liquid from the second lowball glass into the chilled, absinthe-coated lowball glass.
The final step is to express the glass by rubbing the lemon peel around the rim before dropping it into the glass.
Be sure to express the glass that you’ll be sipping!
