- Born in New Orleans from the union of American Malt and Absinthe, the Sazerac is stiff like a voodoo skeleton and as dense as a sultry Southern night. Pray you find one on your doorstep after midnight, rather than a scattering of chicken bones.
- 60mL Lyre's American Malt
15mL Lyre's Absinthe
Tsp white sugar syrup (1:1)3 dashes peychaud’s bitters
- Method: Stir briefly over fresh cubed ice.
- Glass: Old Fashioned
- Garnish: Lemon Peel