Tags
absinthe, delicious, easy, old-fashioned bitters, Peychauds bitters, rum, rye whiskey, Three Many Cooks
I have discovered the only thing I love more than a great book, is a great book with recipes. “Three Many Cooks” was a delightful and delicious read, filled with fabulous stories and wonderful recipes.
THE CREOLE SAZERAC
1 1/2 ounces dark rum
1/2 ounce rye whiskey
1/2 ounce simple syrup
1/4 teaspoon absinthe
3 dashes Peychaud’s bitters
1 dash old-fashioned bitters
lemon peel for garnish
Combine the rum, rye, simple syrup, absinthe, and bitters in a mixing glass, add a handful of ice, and stir vigorously. Strain into a cocktail glass and serve with a lemon peel.
Enjoy!
Recipe adapted from Three Many Cooks; Pam Anderson, Maggy Keet and Sharon Demelio, 2015