The Cormorantat 55 South
Classic Cocktails

Classic

SAZERAC

Ingredients & Measures

  • 2 oz (60 ml) Rye Whiskey
  • 1/4 oz (7.5 ml) Absinthe
  • 1 ea Sugar Cube
  • 3 dash Peychauds Bitters
  • 2 dash Angostura Bitters

Method

  1. 1Pour absinthe in the bottom of a rocks glass and coat the entire inside of the glass discarding the excess.
  2. 2In a separate mixing glass, place sugar cube in the bottom and saturate with both bitters.
  3. 3Muddle the sugar cube and bitters into a consistent paste.
  4. 4Add whiskey and add ice and stir for about 40 revolutions. Strain into the "seasoned" rocks glass no ice.

Service

Glassware

Rocks

Garnish

Lemon Twist