Santiago Sazerac

Santiago Sazerac cocktail
GLASS GARNISH
Whiskey Rocks Lemon Peel

INGREDIENTS

  • 1.5 oz rye whiskey
  • .25 oz absinthe
  • 3 dashes Peychaud’s Bitters
  • 1 sugar cube
  • A few drops water

METHOD

  1. Prep: Muddle the sugar and bitters: Add drops cold water to help break the sugar cube down, if needed
  2. Add Catan and large ice cube: Stir slowly until chilled
  3. Strain and serve: Strain the mix into rocks glass
  4. Twist the lemon peel above the cocktail to release the oils, then run it along the edge of the glass and garnish