- 1 tbsp sugar
- ¼ oz water
- 6 dashes Peychaud's bitters or absinthe
- 2 oz rye whiskey (Sazerac 6 year)
- ¼-½ oz Herbsaint (a New Orleans anise liqueur)
- strip of lemon peel
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Your typical old-fashioned glass never saw a Sazerac coming. The name certainly got our attention. This is one s-m-o-o-t-h cocktail. High-octane ingredients for sure but the aroma and velvety taste will soothe your very soul. Good stuff.
Evan Harrison of The Independent is making a name for himself in the art of mixology. He got into tending bar by hanging out at the old B Side Lounge in Cambridge, MA. After picking up some tricks of the trade there, Evan took his enthusiasm for old-school mixology to The Independent in Somerville where you'll can find him mixing up classic cocktails with a new twist.
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