- Born in New Orleans from the union of American Malt and Absinthe, the Sazerac is stiff like a voodoo skeleton and as dense as a sultry Southern night. Pray you find one on your doorstep after midnight, rather than a scattering of chicken bones.
- 60 ml Lyre's American Malt
15 ml Lyre's Absinthe
Tsp White Sugar Syrup (1:1)3 Dashes Peychaud’s bitters
Method:Stir briefly over fresh cubed ice.