Ties a bow around it, oh, boy
Just throw it on the pile in the corner
See, you're not alone in not being alone tonight, but...
I love a sazarac, and I've never successfully made one. So I scoured the internet and found a recipe that sounded good and altered it a bit! It was good!
Fill a shaker with ice, and place 2 demerara sugar cubes on top. Then add 3 oz Bulleit Rye, 4 dashes Peychaud’s bitters, 2 dashes Aromatic Bitters, and about 2 teaspoons Absinthe. Let that sit while you clean the dust off your favorite stemless cocktail glasses and cut 2 piece of lemon peel (with a potato peeler). Shake the heck out of it and serve.
We chose to enjoy these with an old broadway record of Christmas songs, and a lunch of cheese and hummus.
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