Sazerac Sour

2 oz Rye
3⁄4 oz Lemon juice
1 cube Sugar cube
5 ds Peychaud's Bitters
1 ds Bitters, Angostura
1⁄4 oz Absinthe
1 ? Egg white
Instructions

Muddle sugar cube and bitters. Add lemon juice, absinthe, rye whiskey, egg and dry shake for 10 seconds. Add ice, shake again. Double strain into a coupe and garnish with a few more drops of tastefully-placed bitters.

Notes

A delightful twist on the classic New Orleans cocktail.

Cocktail summary
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(8 ratings)
YieldsDrink
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From other users
  • Needs half or less of the absinthe and a bit more sugar for my family. — ★★★★★
  • Found the citrus a little overpowering, maybe up the simple syrup to balance it out. — ★★★
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Comments

good but agree that a bit too sour and absinthe overpowers. I cut lemon to 1/2 oz and added 2 more dashes of ango. Kind of like a licorice sorbet dairy-free milkshake! Yum!