Working my way through bar manager George Sproule’s new summer cocktail menu (13 drinks—it was major), I was thrilled by the 6th Street Sazerac. As true to 19th-century Creole apothecary Antoine Amédée Peychaud’s original as he can come, Sproule employs the new Cask No. 16 (aged in French Oak that previously housed Cognac) and his favorite absinthe.
Ingredients & Method:
2 oz. Crown Royal Cask No. 16
1 sugar cube
3 dashes Peychaud’s Bitters
¼ oz. Lucid Absinthe
Garnish with a healthy-sized lemon twist
Combine sugar cube and bitters and muddle in a pint glass. Add Crown Royal and ice and stir thoroughly (20 times in each direction is recommended). Add a splash of Lucid to a chilled rocks glass and roll it around in the glass. Discard excess. Strain the drink into this glass. Twist the lemon peel to release the oils. Put your nose in the glass for at least 30 seconds (completely compulsory).
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