Cocktail Recipe

Thomas H. Handy Co.‘s Sazerac

Makes enough for 12 drinks

Ingredients —

3 ounces sugar
1 ounce Peychaud’s Bitters
¾ ounce Angostura Bitters
¾ ounce Maraschino Luxardo
21½ ounces rye whiskey, preferably 100 proof absinthe
lemon peel

Instructions —

Dissolve sugar in 8 ounces of water.

Add rest of ingredients. Pour into a 750ml bottle and store in the freezer.

To serve, pour 2 ounces into a chilled, absinthe-rinsed whiskey glass. Twist lemon peel over the top.

This recipe is a W&S web exclusive.