What happens when a winemaker from Sonoma walks into a bar on Bourbon Street? He walks out with this cocktail….according to the experts the creation of the Sazerac has also been credited to Antoine Amédée Peychaud, a Creole apothecary who emigrated to New Orleans from the West Indies and set up shop in the French Quarter in the early 19th century. He was known to dispense a proprietary mix of aromatic bitters from an old family recipe. We’re just following in his footsteps…
2 parts Ammunition Straight Rye Whiskey
¼ part juniper-rich gum syrup
4 dashes Peychaud’s bitters
1 dash Angostura bitters
St. George Absinthe, rinse
Lemon twist, garnish
Rinse a frozen rocks glass with absinthe and discard the liquid.
Combine remaining ingredients in a frozen mixing glass over ice and stir.
Strain into frozen rocks glass.
Express a lemon twist and serve on the side.
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