Tipple Tuesday - Sazerac

This week is Tales of the Cocktail in New Orleans. I have always wanted to attend (except for the fact I have an irrational fear of New Orleans... I KNOW... I said irrational!!) and at some point will (fear be damned!).

This year, due to unforeseen circumstances, I am sitting out TotC again. However, in celebration of the week, I decided to dedicate Tipple Tuesday to the Sazerac - the quintessential New Orleans cocktail.

Part of the reason for posting this one is the absolutely hysterical comment in the Angostura recipe book. You will see it in a moment. I'll even share a picture. I will also share an updated version of the cocktail so you can enjoy it.

So, without further ado...

^{By Will Shenton (https://bevvy.co/cocktail/sazerac/tzo)}

SAZERAC (Angostura)
Out of respect for the property rights of others, no attempt is made herein to list any recipe for a Sazerac. Others have, on occasion, printed what purported to be a recipe for a "Sazerac Cocktail," but so far as is known, the genuine recipe is still a deep, dark secret.

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SAZERAC (Chowhound)
1 sugar cube
Water
1 1/2 oz. rye whiskey
2 dashes Peychaud's Bitters
1 dash Angostura Bitters
Ice
1 barspoon absinthe (or Pernod)
Lemon Peel

Put the sugar cube in a mixing glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.
Add the rye, both bitters, and ice. Stir until chilled (about 30 seconds).
Add the absinthe to a chilled Old Fashioned glass. Turn the glass to coat the sides with the absinthe, then pour out the excess.
Strain the rye mixture into the absinthe-coated glass.
Twist and squeeze the lemon peel over the glass. Rub the rim of the glass with the peel. drop it into the cocktail, and serve.

Hope you enjoy! Laissez les bontemps roulez!