Sazerac

I've been reading a lot about the sazerac cocktail lately so today I decided I'd make one.



Based on the recipe I read on The Gumbo Pages I assembled all the necessary stuff:

• simple syrup (I make mine with half granulated and half turbinado sugar)
• Peychaud's bitters
• Sazerac Rye
  
• a lemon (for the peel)
• Absente (I couldn't find Herbsaint and am too cheap to buy real absinthe)
  

I didn't add a drop of Angostura bitters... perhaps I'll try that next time.

The taste of the Absente is very subtle as there's only enough to coat the glass, but you can still tell it's there from the faint hints of anise. The Peychaud's adds all sorts of other flavors to the rye but it's balanced out by the sweetness of the simple syrup. The lemon peel twisted above the drink and rubbed on the rim of the glass seems to add a lot more in the olfactory sense than it does to the taste buds. Overall it's a nice sippin' drink.

I'll have to try a sazerac in New Orleans some time and see if I did it right.