Live and Let Die (1973)
Sazerac
- Absinthe, to rinse
- 1 sugar cube
- 1/2 teaspoon cold water
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- 1 1/4 oz rye whiskey
- 1 1/4 oz cognac
- Garnish: lemon peel
1. Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
3. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
4. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
5. Strain into the prepared glass.
6. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
Sazerac
- Absinthe, to rinse
- 1 sugar cube
- 1/2 teaspoon cold water
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- 1 1/4 oz rye whiskey
- 1 1/4 oz cognac
- Garnish: lemon peel
1. Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
3. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
4. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled.
5. Strain into the prepared glass.
6. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
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