<p> </p>
<ul>
<li>Born in New Orleans from the union of American Malt and Absinthe, the Sazerac is stiff like a voodoo skeleton and as dense as a sultry Southern night. Pray you find one on your doorstep after midnight, rather than a scattering of chicken bones.</li>
<li> </li>
<li><strong>INGREDIENTS</strong></li>
<li>60mL <a href="https://lyres.ca/range/american-malt/">Lyre's American Malt</a><br />15mL <a href="https://lyres.ca/range/absinthe/">Lyre's Absinthe</a><br />1tsp white sugar syrup (1:1)</li>
<li>3 dashes peychaud’s bitters</li>
<li> </li>
<li><strong>METHOD: </strong>Stir briefly over fresh cubed ice</li>
<li> </li>
<li><strong>GLASS: </strong>Old fashioned</li>
<li> </li>
<li><strong>GARNISH: </strong>Lemon peel</li>
</ul>
Description
- Born in New Orleans from the union of American Malt and Absinthe, the Sazerac is stiff like a voodoo skeleton and as dense as a sultry Southern night. Pray you find one on your doorstep after midnight, rather than a scattering of chicken bones.
-
- INGREDIENTS
- 60mL Lyre's American Malt
15mL Lyre's Absinthe
1tsp white sugar syrup (1:1)
- 3 dashes peychaud’s bitters
-
- METHOD: Stir briefly over fresh cubed ice
-
- GLASS: Old fashioned
-
- GARNISH: Lemon peel
