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Drinks

Sazerac

Sazerac
Robert Lachman / Los Angeles Times

The cocktail is "essentially an American contraption," writes David Wondrich in "Imbibe!," his new history/celebration of 19th century mixology: "How could it be anything but? It's quick, direct and vigorous. It's flashy and a little bit vulgar. It induces an ... Read more

Total time: 5 minutes | Serves 1
  • 1/2 cube sugar (1/2 teaspoon)
  • 2 ounces rye whiskey
  • 2 dashes Peychaud's bitters
  • Lemon peel twist
  • Dash (several drops) absinthe

Step 1Fill the cocktail glass with ice and allow to chill. In a cocktail shaker, muddle together the sugar with one-half teaspoon water. Add a few ice cubes to the shaker, along with the whiskey, bitters and lemon twist, and stir the mixture until it is cold.

Step 2Discard the ice in the cocktail glass and add a dash of absinthe to the glass. Swirl the glass to allow the absinthe to coat the interior. Strain the cocktail into the glass and serve with a glass of ice water on the side.

Note: Adapted from "Imbibe!" by David Wondrich. The author recommends the Sazerac company's 6-year-old rye whiskey or the Rittenhouse Bonded Rye. The drink should be served in a Manhattan-style cocktail glass.

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