December 14: Rye Sazerac
At Roulez Media, we love all things New Orleans. Without the Crescent City as part of our heritage, we would not exist. As a tribute to those roots, we present a Bulleit Rye Sazerac. This recipe is quintessential New Orleans, but using bourbon in place of the traditional rum.
1.3 oz Bulleit Rye
0.25 oz absinthe
1 cube sugar
3 dashes Peychaud’s bitters
- Muddle sugar and bitters, add the rye and stir with ice
- Strain into an old fashioned glass that’s been chilled and rinsed with absinthe