“The Sazerac was the cocktail that opened my eyes to how technique and preparation can really make the difference between a horrible cocktail and a beautiful one,” says Maybee. A self-professed “classicist,” it’s no surprise that the Sazerac is one of the drinks he considers representative of his bartending style.
- 2 ounces rye
- 3 to 4 dashes absinthe
- 3 to 4 dashes Peychaud's bitters
- 1 splash soda water
- 1 sugar cube
Garnish: lemon peel
- Coat the inside of a chilled rocks glass with absinthe, discarding the excess. Set aside.
- In a separate mixing glass, add the sugar cube, Peychaud’s bitters and splash of soda water.
- Muddle the mixture into a thick paste.
- Add the rye to the mixing glass, then add ice.
- Stir for 30 to 45 seconds until sugar is completely dissolved and the drink is thoroughly chilled.
- Strain contents from the mixing glass into the rocks glass.
- Garnish with a lemon peel.