Base Spirit : Absinthe, Rye Whiskey
Type : Classics
Served : Neat/Up
Strength : Strong
Difficulty : Medium
Glassware :
Ingredients:

•Absinthe

• 1 Sugar cube (Demerara or white)

• 3 Dashes Peychaud’s Bitters

• 2 Dashes Angostura Bitters

• 2 oz Russell’s Reserve Rye Whiskey

• Slice of lemon peel

• Glass: Rocks

How to Make it:

Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice and stir. Strain into the prepared glass. Twist a slice of lemon peel over the surface to extract the oils and then discard.

Ingredients:

•Absinthe

• 1 Sugar cube (Demerara or white)

• 3 Dashes Peychaud’s Bitters

• 2 Dashes Angostura Bitters

• 2 oz Russell’s Reserve Rye Whiskey

• Slice of lemon peel

• Glass: Rocks

How to Make it:

Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice and stir. Strain into the prepared glass. Twist a slice of lemon peel over the surface to extract the oils and then discard.

Base Spirit : Absinthe, Rye Whiskey
Type : Classics
Served : Neat/Up
Strength : Strong
Difficulty : Medium
Glassware :
Ingredients:

•Absinthe

• 1 Sugar cube (Demerara or white)

• 3 Dashes Peychaud’s Bitters

• 2 Dashes Angostura Bitters

• 2 oz Russell’s Reserve Rye Whiskey

• Slice of lemon peel

• Glass: Rocks

How to Make it:

Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube and both bitters. Add the rye, fill with ice and stir. Strain into the prepared glass. Twist a slice of lemon peel over the surface to extract the oils and then discard.

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