Sazerac

In the late 1800's the Sazerac cocktail was created in New Orleans, using Brandy and Peychaud's bitters. 25 years later, the drink was altered to the drink we now recognize as a classic; rye whiskey, absinthe, and bitters. 

We've brought a taste of the French Quarter to Haines by using our Wrackline Rye and Green Siren Absinthe to create one very tasty Sazerac in the tasting room.

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Rinse a rocks glass with absinthe first. (We use a 2 oz spray bottle so no good alcohol goes to waste)

In a mixing glass, stir:

1.5 oz Wrackline Rye

1 Dash Simple Syrup

3 Dashes Peychaud's Bitters

1 Dash Angostura Bitters

Strain into the rinsed glass, garnish with a lemon twist. 

Santé!