Happy Mardi Gras, folks! It's been a while since we had a cocktail together, has it not? It has, and tonight is the perfect occasion to put an end to this silly micro-prohibition we've inadvertently imposed on ourselves. One of my favorite cocktails in the world has its origins down in the Big Easy, and what better day for us to drink it together than on a day when there are a lot of other people drinking it? If you can't beat 'em join 'em, I always say. And in this case, why would you even want to beat 'em in the first place? Here is the classic Sazerac--hopefully it will tide you over until SfN 2012 this October, when we can actually drink one together in NOLA. That will be the best!
The Sazerac is like the Old Fashioned's sassy cousin, and it's served in a rocks glass without any ice. You'll need:
3 oz rye whiskey
splash of absinthe
Peychaud's bitters or Bitter Truth Creole Bitters
Chill the whiskey on ice in a shaker--stick it in the freezer while you prepare everything else. Pour a bit of absinthe into the glass, swirl it around, and dump it (into your mouth if you want). Add a sugar cube to the glass, and douse it with a few good shakes of bitters. Muddle the sugar and bitters until the cube is completely broken up, and then strain the whiskey in. Drop in a large lemon twist that you've twisted backwards to release the oils, and enjoy!
Notice the beautiful pink tint? That's the Peychaud's. Yum!