Sazerac
Taken from Adrienne Stillman's book of over 610 cocktail recipes, the Sazerac is a strong classic from the pre-Prohibition era
A New Orleans classic cocktail named for the Sazerac House Bar. Served neat rather than on the rocks, originally it would have been made with Cognac.
Variation:
Use Cognac or bourbon instead of rye, or a combination of both.
A recipe from Spirited: Cocktails From Around The World by Adrienne Stillman (Phaidon). Buy the book here.
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Manhattan
Ingredients
Ingredients
2 dashes absinthe
1 white sugar cube
3 dashes Peychaud’s bitters
2 oz (60 ml) rye
Lemon twist, to garnish
Method
Add the absinthe to a rocks glass and swirl to coat. Discard any excess liquid. In a mixing glass, muddle the sugar cube and bitters. Pour in the rye, fill with ice, and stir for 25–30 seconds. Strain into the absinthe-rinsed glass. Express a lemon twist over the drink, then discard.
