The charm of the Sazerac lies mainly in the ritual by which it is prepared. You cannot simply toss everything into a shaker, rattle and strain.A Sazerac is carefully crafted from the bottom up and then inverted into a pre-chilled, pre-rinsed glass:
- Fill an old fashioned glass with 10ml absinthe and crushed ice and leave it to stand.
- Take a second old fashioned glass and muddle a sugar cube in five dashes of Peychaud’s bitters until it dissolves.
- Add 50ml rye whiskey and a handful of ice cubes to the sugar and bitters solution and stir for thirty seconds.
- Discard the ice from the first glass.
- Strain the whiskey, sugar and bitters into the absinthe-rinsed glass.
- Garnish with the oil from a twist of lemon and discard the peel.