1 Sugar Cube
2 1/2 oz. rye whisky
2 dashes Peychaud’s bitters
1 dash Angostura Bitters
absinthe
lemon peel
old-fashioned glass
2 1/2 oz. rye whisky
2 dashes Peychaud’s bitters
1 dash Angostura Bitters
absinthe
lemon peel
old-fashioned glass
In an Old-Fashioned glass (not a mixing glass; it’s part of the ritual), muddle a sugar cube with a few drops of water.
Add several small ice cubes and the rye whiskey,* the Peychaud’s bitters, and the Angostura bitters.**
Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe (no substitute really works, but you can try either a mix of Pernod and green Chartreuse, or Absente) until its inside is thoroughly coated, pouring off the excess.
Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded; Handy wasn’t so picky).
Add several small ice cubes and the rye whiskey,* the Peychaud’s bitters, and the Angostura bitters.**
Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe (no substitute really works, but you can try either a mix of Pernod and green Chartreuse, or Absente) until its inside is thoroughly coated, pouring off the excess.
Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded; Handy wasn’t so picky).
* Esquire says: Use the good stuff, if you can find it: Van Winkle Family Reserve Rye (13 years old), or Sazerac Rye (18 years old).
** Optional. It’s not in the original recipe, but it’s traditional nonetheless, and it’s not bad.
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sazerac
esquire