In our season finale of A.V. Cocktail Club, Chicago bartender and Louisiana native Laura Kelton teaches us the proper techniques to make the quintessential New Orleans cocktail: the Sazerac.
2 oz. rye whiskey
6 dashes Peychaud’s bitters
2 dashes angostura bitters
1 heaping tsp. demerara syrup
First, take a rocks glass and fill with cracked ice. Add a few swigs of absinthe and set glass aside. Separately in a mixing glass, add the rest of the ingredients over ice and stir for 30 seconds. Finally, take the rocks glass with absinthe, discard its contents (down your gullet is ideal), then strain contents of mixing glass into absinthe-rinsed glass. Rub the rim of the glass with a lemon peel.