Ingredients
- 1
sugar cube
- 2 1/2
ounces Dillon’s Rye Whisky
- 3
dashes Dillon’s Aromatic Bitters
- 1
barspoon Dillon’s Absinthe
Dehydrated lemon wheel or twist, for garnish
How to prepare
- Step 1
- In a mixing glass, muddle the sugar cube with a few drops of water.
- Step 2
- Add the Rye Whisky, bitters and ice.
- Step 3
- Add the Absinthe to a rocks glass and swirl it to evenly coat the glass. Discard the excess.
- Step 4
- Strain the cocktail into the rocks glass with fresh ice.
- Step 5
- Garnish & enjoy!
** since we are doing an all-Dillon’s version of the classic Sazerac, the colour will be a touch lighter than if you were using Peychaud’s Bitters.
