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
COCKTAIL PREPARATION:
1. In a mixing glass, muddle the sugar cube with a few drops of water.
2. Add the Rye Whisky, bitters and ice.
3. Add the Absinthe to a rocks glass and swirl it to evenly coat the glass. Discard the excess.
4. Strain the cocktail into the rocks glass with fresh ice.
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.
