|1⁄2||oz||Simple syrup (or up to 3/4 oz to taste)|
|5||ds||Peychaud's Bitters (to taste)|
|1||twst||Lemon zest (as garnish)|
Pack lowball glass with cracked ice. In a second lowball or mixing glass, stir ingredient with ice, empty serving glass and rinse with Absinthe, strain and serve without ice. May also be served in a flute or cocktail glass
This stout recipe can withstand liberal substitution of other spirits, including brandy, other whiskeys, and flavorful rums. Some use a sugar cube muddled with bitters (in the style of an Old Fashioned). A typical 1.5 oz pour will result in a rather small cocktail.
Chris McMillan uses 2 oz rye, 2 bsp simple, 2 dashes, and 2 bsp Herbsaint.
From other users
- Leave a small bit of Absinthe after rinse, rather then discarding, for more back flavor - I find the rye holds up fine.
- Dale Degroff's version: 2 oz Rye Whiskey 3-4 dashes Peychaud's 1-2 sugar cubes swirl of Absinthe
- 2 oz rye, 1/4 oz simple, 3 dashes
- 2oz rye, 5 dashes Pechauds
- make amendments according to Death and Co. Less Rye and add 1/2 oz. cognac.
- A New Orleans classic...ah the memories!
- The first one of these I had was made by Andy at The Sazerac Bar in the Grand Roosevelt Hotel in New Orleans.
- Sazerac 1962 — Rye, Peychaud's Bitters, Herbal liqueur, Sugar cube, Lemon peel
- Rusty James — Rye, Herbal liqueur, Peychaud's Bitters, Honey syrup, Lemon peel
- Sioux City Slugger — Whiskey, Peychaud's Bitters, Demerara syrup
- Julep vs. Sazerac — Bourbon, Peach bitters, Fernet Branca, Simple syrup, Mint
- Improved Whiskey Cocktail — Bourbon, Bitters, Maraschino Liqueur, Absinthe, Simple syrup, Lemon zest
- Mother-In-Law — Bourbon, Maraschino Liqueur, Orange Curaçao, Bitters, Torani Amer, Peychaud's Bitters, Simple syrup
- Grand ol' Fashioned — Bourbon, Cherry Liqueur, Orange liqueur, Bitters
- Maple Old Fashioned — Bourbon, Bitters, Maple syrup
- Autumn Manhattan — Rye, Calvados, Cherry Liqueur, Sweet vermouth, Orange bitters
- Benton's Old Fashioned — Bourbon, Bitters, Grade B maple syrup, Orange peel