Ingredients
Directions
Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.
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Combine Peychaud’s Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.
Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.
Editor's Note:
For a more traditional Sazerac, use Cognac instead of whiskey, and add a teaspoon of absinthe.
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