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I have discovered the only thing I love more than a great book, is a great book with recipes. “Three Many Cooks” was a delightful and delicious read, filled with fabulous stories and wonderful recipes.

THE CREOLE SAZERAC

the creole sazerac

1 1/2 ounces dark rum

1/2 ounce rye whiskey

1/2 ounce simple syrup

1/4 teaspoon absinthe

3 dashes Peychaud’s bitters

1 dash old-fashioned bitters

lemon peel for garnish

Combine the rum, rye, simple syrup, absinthe, and bitters in a mixing glass, add a handful of ice, and stir vigorously. Strain into a cocktail glass and serve with a lemon peel.

Enjoy!

Recipe adapted from Three Many Cooks; Pam Anderson, Maggy Keet and Sharon Demelio, 2015

threemanycooks.com/

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