Let Me Take You Down

First rule of Sazerac-making is you don't f*ck with the Sazerac. It's one of the storied cocktails of New Orleans. For those who respect the sanctity of the Sazerac, here's what you do: put a sugar cube in a rocks glass. Add a quarter teaspoon of water. Muddle, then add a little ice, two ounces of rye, two dashes of Peychaud's (or a little more) and two dashes of Angostura bitters. Stir. Strain into an ice-filled rocks glass that's been rinsed with a little absinthe and enjoy.

For those who can break once or twice from the Church of New Orleans, here's a variation.

The Straw that Broke the Sazerac
2 oz Rye (like Bulleit)
1 Macerated Strawberry*
1/3 oz Macerated Strawberry-Absinthe Liquid
2 dashes Angostura Bitters
2 dashes Peychaud's Bitters

Add all ingredients to a rocks glass. Add a large ice chunk/cube and stir for 15-30 seconds.

*Macerated Strawberries: Half four strawberries in a bowl. Add two teaspoons of sugar and 1/3 oz Absinthe (Pernod or Herbsaint will also work). Cover and let sit for at least an hour.
Strawberries become electric when macerated in Absinthe.

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