Santiago Sazerac
| GLASS | GARNISH |
|---|---|
| Whiskey Rocks | Lemon Peel |
INGREDIENTS
- 1.5 oz Catan Pisco
- .25 oz absinthe
- 3 dashes Peychaud’s Bitters
- 1 sugar cube
- A few drops water
METHOD
- Prep: Muddle the sugar and bitters: Add drops cold water to help break the sugar cube down, if needed
- Add Catan and large ice cube: Stir slowly until chilled
- Strain and serve: Strain the mix into rocks glass
- Twist the lemon peel above the cocktail to release the oils, then run it along the edge of the glass and garnish