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Want to get some beads the easy way? Learn how to make a New Orleans classic; the Sazarac.
Here’s the recipe –
1 Sugar cube
1 oz Absinthe
2 oz Rye Whiskey
3 dashes Peychaud’s Bitters
1 Lemon
Rinse your glass with the absinthe, and then pour it out. In a mixing glass, muddle your sugar cube with three dashes of Peychaud’s bitters. Add ice and two ounces of rye, stir, and then strain into your glass. Garnish with a lemon twist and serve.
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