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Thomas H. Handy Co.'s Sazerac

Ingredients
  

  • 3 oz sugar
  • 1 oz Peychaud’s Bitters
  • ¾ oz Angostura Bitters
  • ¾ oz Maraschino Luxardo
  • 21 ½ oz 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.