Friday, October 25, 2013

Getting Wet: Recipe #4

Tough times call for tough drinks.

Whiskey Cocktail

Wow, it's been a while since we've shared a drink, hasn't it? All I can say is, cut me a break. I've been writing.

That said, the Sazerac is just too good to keep to myself. I admit, my personal recipe is a tad different from the classic, but it's still pretty damn good on a cold autumn night.

In any case, let he who has never improvised a cocktail cast the first stone.

Laura's Sassy Sazerac

splash some absinthe into an old-fashioned glass

swirl to coat, then dispose of the leftover absinthe (either down the sink or down your gullet)

to a shaker with ice, add 1-2 jiggers good whiskey (I usually use Bulleit bourbon, but a purist would use rye)

shake until cold, then strain into the old-fashioned glass

add 1-2 dashes blood orange bitters (or regular bitters)

stir in 1tsp granulated sugar (I like extra-fine, but regular is fine too); mix well

shave in a long strip of fresh lemon peel (minus the white pith- just use the yellow zest part)

Drink like a boss.

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