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THE RECIPE
How to make Sazerac Sour with Rye Whiskey, Lemon Juice, Sugar. See ingredients and step-by-step instructions.
Muddle the sugar cube with Peychaud's and Angostura bitters until dissolved.
Add the freshly squeezed lemon juice, absinthe, rye whiskey, and egg white to the mixing tin.
Dry shake vigorously to emulsify the egg white.
Add ice and shake again to chill the mixture.
Double strain the cocktail into a chilled cocktail coupe.
Garnish with a few drops of bitters, artfully placed on top.
KEEP EXPLORING
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