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To make the perfect Sazerac, you need to muddle a sugar cube and bitters in a Boston glass before adding the ice and rye whilst stirring to chill. Before pouring into a low-ball glass, coat the inside of the glass with a glug of absinthe / Herbsaint discarding any excess after it is all covered. Pour over the cocktail, serve with a twist of lemon peel
The Sazerac is a ‘classic’ cocktail in the true sense of the word being a simple mix of cognac or rye whisky, absinthe, sugar, and Peychaud’s bitters. Having its origins in French-influenced pre-Civil War New Orleans (where it is the official cocktail), the Sazerac is claimed to be one of the oldest American cocktails taking its name from the brand of cognac that was imported into the USA from France in the mid-nineteenth century.
To switch it up, swap out the rye whisky for cognac, and if you can't get hold of absinthe, use any other anisette liqueur (Pernod etc.)