Tough times call for tough drinks.
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.
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.
