In the late 1800's the Sazerac cocktail was created in New Orleans, using Brandy and Peychaud's bitters. 25 years later, the drink was altered to the drink we now recognize as a classic; rye whiskey, absinthe, and bitters.
We've brought a taste of the French Quarter to Haines by using our Wrackline Rye and Green Siren Absinthe to create one very tasty Sazerac in the tasting room.
Rinse a rocks glass with absinthe first. (We use a 2 oz spray bottle so no good alcohol goes to waste)
In a mixing glass, stir:
1.5 oz Wrackline Rye
1 Dash Simple Syrup
3 Dashes Peychaud's Bitters
1 Dash Angostura Bitters
Strain into the rinsed glass, garnish with a lemon twist.