History & recipe for the Sazerac: rye whiskey, Peychaud's bitters, absinthe, sugar cube, and lemon peel. Learn to make it properly and thank me later!

Serious Cocktails: The Sazerac

There are a lot of different types of cocktails out there. Bubbly cocktails. Fruity cocktails. Cocktails that require straws. Cocktails that are best shared. Even some that are better made by the pitcher! (These are rare.) But I would remiss if I didn’t, from time to time, call out the serious cocktails. Cocktails that are about the booze, front and center. They deserve to be hailed in a class of their own, and I intend to do so, starting now. This is the first post in a series I’ll be working on about SERIOUS COCKTAILS. And, with Fat Tuesday just behind us, what better place to start than with the Sazerac? Continue reading “Serious Cocktails: The Sazerac”