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:

  1. Fill an old fashioned glass with 10ml absinthe and crushed ice and leave it to stand.
  2. Take a second old fashioned glass and muddle a sugar cube in five dashes of Peychaud’s bitters until it dissolves.
  3. Add 50ml rye whiskey and a handful of ice cubes to the sugar and bitters solution and stir for thirty seconds.
  4. Discard the ice from the first glass.
  5. Strain the whiskey, sugar and bitters into the absinthe-rinsed glass.
  6. Garnish with the oil from a twist of lemon and discard the peel.
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