New infused spirits – summer style!

Well hello there again my lovers of sugar and bitters,

Three times in one week? Someone sure is taking their B-vitamins!

I’m coming to the realization that I’ve been experimenting a LOT, and that I should probably share some of the fun I’ve been having.

So today, I’m going to share with you two of my infused spirits I’ve got going on at the lounge at Hotel Casa 425

They are both featured as key ingredients in my new summer cocktail menu.  The first is a jalapeño-cucumber infused tequila, the second is an orange-rosemary infused bourbon.  They are both fantastic products, and the cocktail recipes I use with them are perfect for the summer months.

I had recently purchased the largest size of the OXO Good grips POP storage container, which holds 5.5 quarts.  So I knew I could fit in at least four liters of spirit along with whatever I wanted to infuse to create a large batch or goodness.

To start the process of the jalapeño-cucumber tequila, I begin by chopping up 4 medium sized jalapeños (roughly 173 grams if you want to be specific)  I slice them into thin 1/4 inch discs keeping all the seeds on the board.

3 jalapeños all sliced up and ready to party!

These all go into the container and await their new friend, the sliced cucumber, also cut into 1/4 inch segments.

Jalapeños in, cucumbers getting sliced.

I used about 3/4 length of an English cucumber (for specifics, I did measure out 291 grams).

Happy shiny cucumbers ready to join the jalapeños for a tequila bath!

291 grams, on the dot!

Next up, I pour in four liters of El Jimador blanco tequila, a deliciously crisp and citrusy spirit from the lowlands region in Amatitlán, Jalisco.  El Jimador, or as I like to call it “Herradura jr.” is one of my favorite mixing tequilas because it is so versatile.

El Jimador, 100% de agave, and also 100% de awesomeness

Here we have the container and label showing what’s inside.

Experiment #425-T

I let that sit in my office for a couple of days to let the tequila extract the flavors and aromas from the jalapeños and cucumbers.  The result is a spicy yet balanced liquid that works amazingly well in my “Berry spicy margarita” that utilizes fresh farmers market berries from Pudwill Berry Farms.  More info on that in a later post…

For the infused bourbon, I must give credit to Jaymee Mandeville at Drago Centro in DTLA for inspiring me with a cocktail made with rosemary infused Bushmill’s back in January!  I had been tinkering with both the infusion and cocktail recipes since then, and only in the past month have I felt like I really had something good.  Hats off to you Jaymee!

I’ve found the infusion results are best with the whiskey when both the rosemary needles and the orange peels are dried first, and then added to the bourbon.  The drying out of the ingredients seems to trap the oils and essences inside. When they hit the liquid, they release their flavors like an explosion resulting in a fantastic product.

So what I do first is cut some fresh rosemary from our hotel property.

Clipping some rosemary from the hotel grounds

I rinse the rosemary off and then just place the sprigs out on a half-sheet to dry out.

The rosemary sprigs just chllin’

Once the rosemary dries out, just rub your index finger and your thumb together down the sprig to remove all the needles.

Next, I peel about 6-8 oranges, enough to fill up two half-sheets.  When I peel the oranges, I take away 4 peels to create a bit of a cross.

I peel these 4 sections first

Next, I peel the remaining four smaller sides to be able to get as much of the citrus as possible.

All peeled!

Then I lay out all the peels to be dried with the rind facing up.  My little office gets pretty warm, so I just place the sheets in there to dry out anything I need to.  If you want to try this at home, just throw the sheet in the oven, but DO NOT turn the oven on.

The orange peels laying out trying to catch some rays.

You know the peels are done when they curl up and are hard and brittle to the touch.  Here I have some already dried out peels and needles.

These guys are ready for some bourbon!

Now comes the fun part!  Measuring and pouring!

I’ve found that with four liters of bourbon, about 13 grams of rosemary needles and 40 grams of orange peels work best for a nice balance.

13 grams of rosemary needles

40 grams of dried orange peel, street value is probably somewhere in the high tens.

For infusing bourbon, I like using Evan Williams black label.  It’s what I have in my well for whiskey/bourbon, and is a great mixing spirit.

Lined up, ready to be emptied!

Here we have the rosemary floating on top of the whiskey with the orange peels starting to release their oils into the mixture.

The rosemary and orange peels look like they’re fighting now, but soon they will come together to make a love-baby.

And here we have a double portion of this magical mixture.  I had to double up production because this product and the cocktail it is made with is selling really, really well.

Double portions of the new infused bourbon. Aren’t they lovely?

The finished product is very citrusy on the nose and you get the dryness of the rosemary at the end of the palate.  I mix this product with lemon juice, simple syrup and basil to create my “Kentucky Rose” cocktail, but just like the previously stated margarita, more on that later…

Well, that’s about it for now.  Upcoming topics include the summer cocktails, carbonated bottled cocktails, house-made lemoncello, house-cured cherries as well as a sneak peek into what kind of infusions I have going on for the fall months.

Until then, happy cocktailing!

-W

Cheers!

Barrel aged items v2.0

Hi there, I know, it has not been long enough between posts, but hey, I found a little free time to get some pictures uploaded and typing done!

So after I had emptied the two barrels, I decided to age some whiskey based cocktails.  I let the barrels dry out after the first experimentation, so I needed to re-prep the barrels by loading them up with water

Saturating the barrels with water

I wanted to age two of my favorite whiskey cocktails, the Old Fashioned of course, and also a Manhattan.  I just started these on Thursday, so we’ll see how they turn out in a few weeks.

Here is the whole setup with both barrels and everything I’m planning to throw together.

The countertop showing all the different ingredients.

In the smaller barrel, I decided to age the Old Fashioned.

Here is what I added to the barrel including the quantities:

750ml Buffalo Trace boubron

One whole bottle of Buffalo Trace, poured into the barrel

150ml Luxardo Maraschino liqueur

Measuring out the Luxardo Maraschino liqueur

100ml Angostura bitters

The Angostura bitters, all measured out

6 dried orange peels chopped up into bits

Dried orange peels, chopped up for easy insertion (and eventual removal)

Dropping the bits of dry orange into the barrel

Label in place, let’s see how it tastes in a week!

I knew that this barrel aged version had to be different from the kind I can whip up behind the bar.  The buffalo trace would be fine in a barrel, after all it had already been in one for 9 years!  The Angostura bitters would be fine in the barrel as well, at 47.5% abv, there is little that could go wrong mixed with other ingredients in an air-tight barrel.  As for the other crucial items, I knew I could not use sugar, fresh oranges or cherries, for they would either rot or ferment, and I did not want that kind of mess on my hands.  So I opted to use the Luxardo Maraschino liqueur to replace both the sugar and cherry aspects of the original cocktail.  For the orange flavor, I decided to use some dried orange peels left over from my infused bourbon creation.

I’m definitely looking forward to seeing what comes out when I remove the contents in a week or two.  Hopefully, I will end up with a rich complex version of a classic cocktail.

In the large 5 liter barrel I decided to try my hand at an aged manhattan.  Using a 2:1 ratio of Whiskey to Vermouth, I knew I should use 3 liters of whiskey to 1.5 liters of vermouth.  This left 500ml of space for a crucial but oft forgotten ingredient to the Manhattan, Angostura bitters.

Here is what I added to the large barrel, including the quantities:

3 liters Maker’s Mark bourbon

3 liters of some fine Maker's Mark bourbon

It puts the Maker’s Mark in the basket! Errrrr, I mean, barrel!

1.5 liters of Carpano Antica

500 ml of Carpano Antica measured out, ready to be added.

Pouring a whole 1-liter bottle of Carpano Antica into the barrel

Last, but not least, 500ml of sweet, sweet Angostura bitters!

Measuring out the Angostura bitters

500ml of Angostura bitters, thats a lot of love from Trinidad & Tobago!

The big barrel all ready to be rested for two weeks!

Obviously, I’ll have to report back on how these turn out.

Until then, happy cocktailing!

-W

New purchases mean new projects…

I will definitely have details to follow once the items have been delivered, but I wanted to  give you a sneak peek into what I ordered online this morning:

I just bought 2 different sized barrels from Baby Barrels.
One is a small 1-Liter barrel, and the other is a larger 5-Liter barrel.  I’m not sure just what I will want to age in the barrels just yet, but an obvious option will be the trendy whiskey based aged cocktail. I also want to play around with aging a gin based cocktail, it just sounds like a fun challenge of balancing flavors.

My other purchase was from King Orchards cherries. I snagged a case of montmorency cherries so I can brandy/cure/age/intensify them for later use. I’ll most likely make 3-4 batches of different styles to see what turns out as the best result.

I’m having some fun, you should do the same!

Cheers!

La Coquette, the $10K (hopefully) cocktail, part 1

Hello there my friends, it’s been a while since I’ve posted anything.  I’ve been in “laboratory mode” for about 2 months trying new things out and having fun experimenting.  Please allow me to share with you what I’ve been working on (you don’t really have a choice, I’m going to post it here anyways!)

Soooooo, in mid February, the Young’s Market rep tells me about this upcoming contest being put on by Domaine de Canton, a fantastic ginger liqueur.  The contest was simple, come up with an original cocktail using Domaine de Canton as the base ingredient in a cocktail.  The recipe needed to be uploaded to the Domaine de Canton website by the end of March, and after three rounds of judging, the overall winner would take home $10,000.  You can see now why I was quite interested in creating something new.

So I thought, what a great opportunity for me to try some new techniques and stretch my imagination a bit.  I wanted to come up with a cocktail that was simple, fun, and tasted well-balanced.  I had played with Domaine de Canton before, but this was a different challenge, because it had to be the BASE of a cocktail.  Which meant I had to work around the ginger liqueur rather than add it as a flavoring agent.

Luckily, I had already begun tinkering with some new ideas at Casa 425 after a great night out of research in DTLA.  In my travels, I experienced some infusions, herbs, spices, and home-made ingredients just to name a few.  When I got back to the “lab” at Casa, I wanted to see what I could come up with.  What follows is what I’ve experimented with, and successfully created as new additions to the bar experience at Casa 425.

The first thing I did upon my arrival to work was to start infusing spirits.  I picked vodka to work with first, since it is a neutral spirit and would take on any sort of flavoring added to it.  On the hotel property, there are bountiful amounts of fresh rosemary and lavender growing freely. I  instantly chose both as infusion elements, the latter being the favorite after some time.

Here you can see me holding some fresh lavender, freshly cut from the grounds.

The first thing I do is rinse off the plant of course, I only want the lavender to infuse with the vodka, not any bugs or excess dirt.  I then start shoving the lavender into a bottle of vodka, usually about 3 strands of foliage.  In this case, I used our well vodka, Smirnoff.  You don’t need to use the expensive stuff, as the point is to turn the flavorless vodka into something more delightful.

Once all the lavender is in the bottle, all you have to do is wait.  I give the bottle a good shake once or twice a day to make sure the vodka gets thoroughly mingled with the lavender.  I’ve found that between 2-3 days is enough to impart just the right amount of flavor and aroma.  Any less and the liquid is not distinct enough.  Any more and the lavender is just too powerful and overwhelms anything you add it to.  As I’ve experimented and poured it for guests, the demand increased, and so did my production.  I now infuse in a large 3-liter air-tight container and store excess in large pickling jars.

The only thing left to do is strain all the lavender and solid remnants from the liquid.  This can be done easily using a container and a fine mesh strainer.  Make sure you have a large enough container and space to work.

I affectionately call it “lavodka” which of course is a mix of the words, “lavender” and “vodka”.  I’ve had a lot of fun experimenting with the lavodka, especially with citrus.  The lavodka adds a nice aromatic and flavorful essence to a cocktail, but is still delicate enough to not be an herbal punch in the face.

My next fun experiment was making my own bitters.  I did a little research about ingredients and processes, and after much reading, I decided to just “wing-it” and create my own different batch.  After all, isn’t that how most things are made anyways?  Taking a process and improvising?  I didn’t want to just duplicate someone else’s work, I wanted mine to be original, no matter what the outcome.  Luckily (I think), I did a pretty good job for my first attempt and the results are quite interesting.  I also have enough left to last me a while, so I won’t be needing to repeat the process anytime soon.

First, I hopped on ol’ trusty Amazon.com and found that I could order four specific ingredients that I found to be in most bitters recipes I had come across.  Gentian root, Angelica root, Quassia wood chips and finally, wormwood herb (YES!)

Next, I visited my local markets to pick up some spices.  I snagged some allspice, caraway seeds, coriander, cloves and star anise.  I have to be honest when I say I didn’t measure each of them.  I used a pinch (or more?) of the top four and much less of the bottom five.  I made two batches, one with dried lemon peels, and the other with dried apple peels.  I covered both mixtures with an unoaked white whiskey that was 100 proof (50% abv).

This one above is the mixture with the apple peels.

And this one is the one with the lemon peels.

I let them both sit for 10 days to allow the peels and the rest of the herbs and spices to release their goodness into the liquid.  I gave each container a good swirl and shake to make sure all the elements were covered in the white whiskey.  I then filtered out any of the solids and kept the liquid in a separate container.  I placed the solids into a saucepan with some water (again, I should have measured, but I didn’t) and brought it to boil, then lowered the heat and let it simmer for about 3 minutes to let the solids break down more.  Then I strained the solids from the water and added the water to the alcohol base to cut it.  Then I just kept the finished bitters in airtight containers.

So that’s how I made my own lavender infused vodka and lemon bitters, two ingredients in my new cocktail called “La Coquette”.  I’ll cover my other housemade ingredient for the cocktail in my next post and finish the step by step instructions.

Cheers!

-W

A “New Fashioned” Cocktail

I’ve been extremely lucky in my past few restaurant/bar positions in that I have had some liberty in experimenting with different ingredients and techniques.  As I stated before, after my initial encounter with the Old Fashioned, I then began tinkering with different elements.  My best creation to date is appropriately named “The New Fashioned”.

With my current position at Hotel Casa 425 as the bar manager, I am very fortunate to be able to continue my experimentations and bring new things to the area.  I am in the final stages of finishing our new menu as well as a “secret cocktail menu” for those who are looking for something different.  I am doing my best to bring some diverse concepts, flavors and ingredients to the Inland Empire.  I hope that my program is well-received, my goal is to help spread the cocktail culture and educate guests on what is beyond their comfort zones.

One of the items on the secret menu will be my New Fashioned.  The New Fashioned base consists of a muddled strawberry with agave nectar and angostura bitters.  For the whiskey, I used Booker’s bourbon, a delicious high-proof spirit with lots of character.  I like this drink because the strawberry adds a more subtle sweetness than that of an “atomic red” maraschino cherry found in most bars.  The strawberry also adds a bit of acidity to the drink which I think helps bring out the vanilla and caramel notes of the bourbon.

You need:

2 ounces Booker’s bourbon

1 ounce agave nectar

1/2 strawberry diced

4-5 dashes Angostura bitters

2 ounces club soda

1 Old Fashioned glass

Ice (actual cubes are best, the bigger, the better)

1 orange

Citrus peeler or knife

Muddler

Method:

Add the agave and the bitters to the glass.  Since the agave is already in a syrup state, there is no need at this moment to incorporate the two.

New Fashioned base ingredients

Slice and dice half of a strawberry. Note: When I first experimented with this formula, I tried muddling both a whole strawberry and then a half strawberry.  I found that the drink tasted fine, but that the consistency was not ideal due to the way the strawberry stayed connected in a long strand.  My solution was to chop up the fruit so that it could inter-mingle with the rest of the drink and create a uniform substance.

Half a strawberry diced

Add the strawberry to the glass and muddle to release the juices and oils of the strawberry.  You don’t want to mash down hard, as the firmness of the strawberry may shoot the agave/bitters up and out of the glass. just use gentle pressure to break up the strawberry pieces into a pulp.

Half a strawberry in the glass

Muddling the strawberry, agave and bitters

The muddled mix

Once you have mashed the elements into a pureé-like consistency, it is time to add the Booker’s.  I like to use a jigger to ensure I pour the precise amount.  If you add too much or too little, the drink will not be balanced and the result will not be ideal.  We’ve all had a bartender who tried to “hook us up” with a heavy pour, but this rarely makes the drink any better.  In many cases it makes it worse, because then the cocktail is not palatable or even pleasant for that matter.  I digress…

Booker's and jigger

Once the Booker’s has been added, give the drink a gentle stir to mix in all the ingredients.  Use a bar spoon or straw to work the strawberries in with the bourbon.  This shouldn’t take more than a few seconds.  You want to try and create as uniform consistency as possible.

Stirring the New Fashioned

Add a large ice cube/cubes and stir again to create a little dilution.  Note: For the hotel bar, we have smallish ice cubes that work really well to dilute cocktails, but are not the best for chilling a drink.  I tried using our mini-muffin pans to make ice cubes, but as they have a specific use for baking, I had to discontinue its ice-making duties.  I am now working on getting some ice cube molds so that I can create the proper balance between dilution and chill, but until then, I work with what I’ve got.

Ice in the New Fashioned

Once the ice is in the glass, add the 2 ounces of club soda on top and give it another stir.  You don’t necessarily have to be precise with the 2 ounces, just fill the rest of the glass with the bubbly water.  Any brand of club soda will do, when I make these at home, I like using the small bottles of Schweppes or Canada Dry.

Adding club soda to the New Fashioned

Now it’s time for the orange.  Grab that citrus orb of goodness and with a knife or peeler, scalp that sucker to get some of the rind.  Don’t dig too deep, all you want is the surface and the pith (the white part).

Slicing an orange peel

A perfect orange peel

Now take the peel and squeeze the oils out over the top of the glass, and then wipe it along the rim of the glass to create a nice aromatic layer.  Remember, a great cocktail should be something that activates many senses.  In this case, the orange oils will create a wonderful smell as someone approaches the glass.

Squeezing the orange peel

Wiping the peel on the rim

We’re almost done.  Next you want to drop the orange peel into the glass.  The drink will actually develop more and change over time as the peel secretes more oils into the cocktail.  For some extra flair, take another strawberry and slice it halfway down the middle from the tip and place it on the edge of the glass.  I don’t always find it necessary, but the ladies who enjoy cocktails sure do love those fruits.

A finished New Fashioned

Give the drink another small swirl to get the orange peel mixing with his new friends and say, “Cheers!”  You just created a New Old Fashioned.

As I have said before, take your time enjoying this drink.  Take in the smell of the fresh orange with the sweet tartness of the strawberry.  Savor the spiciness of the Booker’s on your tongue while it mellows out from the sweetness of the agave and fruit.  Let it sit for a few minutes, and then give it another stir to move the orange peel around and further its complexity.

You will find a different sort of sweetness with this cocktail than you will with other traditional cocktails.  You will hopefully find a nice balance between the sweetness of the agave and strawberry with the bitterness of the Angostura and the orange.  The Booker’s bourbon will have that nice heat flavor from the high alcohol proof.  Altogether, I think this is a fantastic well-balanced cocktail that can be enjoyed at home or away at a bar that has the proper ingredients. (And an apt barman who has extra time and doesn’t mind thinking outside the box).

Cheers!

An Old Fashioned Cocktail

I was first introduced to the Old Fashioned cocktail in my early twenties, and to be honest, it was not love at first sight. I have been enjoying bourbon whiskey almost since I have been of legal drinking age, but the Old Fashioned just did not seem appealing. I think it had to do with the fact that it sounded so…….OLD! I suppose I always thought of it as an “old-man-drink” and never really bothered to give it a decent chance.

That all changed about three years ago. I was working as a server at Red White+Bluezz and our GM/Sommelier Russ Meek exclaimed “You’ve never had an Old Fashioned?!??!!”. I had to sheepishly admit that I had never had a good experience with one. He then proceeded to whip one up for me, detailing what he was using and his methods. His recipe was the “popular” one of today; sugar and bitters (YES!), cherry, orange, bourbon, ice, soda water.

My god, was it delicious!

It was a perfect blend of flavors and beautifully balanced. That evening I enjoyed two more creations, the last one being made by myself. That one experience had catapulted my love for the Old Fashioned cocktail into one of near fanaticism. For the next few months I constantly ordered them, suggested them, made them, drank them.

It was a glorious period of time.

I knew I had entered into a era of enjoying cocktails. By that, I mean, not just using booze to “escape”, but the whole experience of drinking and what it did to all of my senses. The sight of the orange slice and the brown bourbon interlaced with the bright red cherry. The initial smell of the aromatics of the angostura bitters and the oils of the citrus. The cool touch and feel of the condensed water on the side of the glass. The sound the ice made clinking around as I swirled the spirit against the soda and orange. And of course the terrific taste of balanced beauty as I gingerly sipped from the rim.

Over the years, I had also tried many variations, rye whiskey, irish whiskey, canadian whiskey, brandy, rum, and tequila. I tried different garnishes as well, lemon instead of orange, luxardo cherries instead of maraschino, strawberries instead of cherries. The possibilities seemed to be endless. I have also enjoyed creating my own variations of this wonderful concoction. I am even putting a “New Fashioned” on my secret cocktail menu at Hotel Casa 425 in Claremont, CA.

This past week I went on a little field trip to explore some nearby cocktail culture. I’ll get into the whole trip some other time, but I wanted to bring up my last stop which was at Las Perlas in DTLA. Las Perlas is a well-known tequila and mezcal bar, so when I saw they had an old fashioned cocktail, needless to say I was quite intrigued. After I ordered, I watched (as well as other curious onlookers) as the bar man lovingly created a fantastic perfectly-balanced well-structured cocktail. It was so good I ordered two more throughout the night and suggested it to a good friend (he loved it too).  The flavor of the reposado tequila combined with the smokiness of the mezcal made for such a pleasurable gift for my palate.  The complexity of the mexican spirits mixed with the sugar, bitters and citrus was so enjoyable, I knew that I had to try my hand at replicating this libation.  The next day at work, affectionately dubbed “the lab”, I successfully(!) re-created what I saw the bar man do.

To make this cocktail, you only need a handful of ingredients that again can be found at any BevMo or quality liquor store.  You might have a little trouble finding good mezcal, and please note that it should NOT have a worm at the bottom.  That is/was a marketing ploy and does not make the spirit any better.  With many things in life, you get what you pay for. So if you want a finely crafted quality cocktail, you may have to pay a little extra for proper ingredients.

You need:

1.5 ounces reposado or añejo tequila (I used Partida reposado)

.5 ounces mezcal (I used Del Maguey, San Luis del Rio village)

1 sugar cube

4-5 dashes aromatic cocktail bitters (I used the most well-known brand, Angostura)

1 Old Fashioned glass

Ice (actual cubes are best, the bigger, the better)

1 orange

1 maraschino cherry (If you can find/afford luxardo cherries, you will never want to use the atomic red kind)

Citrus peeler or knife

Muddler

Method:

Place the sugar in the glass and add 5 dashes of angostura bitters to that sweet little sucker.
Muddle/mash for about 10 seconds to create a syrup-like consistency.
Add the tequila and the mezcal and stir gently.
Add a large ice cube/cubes and stir again to create a little dilution.
Peel a slice of orange and squeeze over the glass to release the oils and then wipe the rind along the rim.
Add the luxardo cherry and say “Cheers!”, you just created a delicious smoky tequila Old Fashioned.

Just as you should with any aromatic cocktail, take your time enjoying it.  Appreciate the aromas of citrus and smoke.  Let the cherry add its sweetness to the drink for a few minutes before biting into it.  Try it with a peel of lemon or grapefruit instead of the orange for a variation.

Cheers!

The cocktail

So, there’s this thing called a cocktail.  Many people have had them. Few know the history and background of them.  Almost everyone knows the results of drinking too many.  What I plan on sharing here is my knowledge of the cocktail and its many different forms and ingredients.

Where to begin?  How about I talk about what this blog is named, “Sugar and Bitters”.  Sugar and bitters are two of the most basic ingredients in classic and neo-classic cocktails.  I’ve come to learn that the basic cocktail consists of three main parts; the spirit, a sweetener, and a bitter agent.  The most delicious cocktails are made when these three elements come together in the right proportions.

Back in the early days of cocktails, barkeepers used what they had readily available to create libations.  Sugar, of course, had been around since ancient times from processed…..sugar cane, or more recently, the sugar beet.  Today, sugar in a cocktail can come from the traditional sugar cube, or a spoonful of superfine (powdered) sugar.  New creations have been made with a block of raw turbinado sugar, or even the sweetness of an agave syrup can be used.

Bitters on the other hand began being produced as a medicinal “cure-all” in the early 1800’s.  Bitters manufactured today fall into two categories; digestive bitters, and cocktail bitters.  While both of these bitters can be used in cocktails, the latter is used primarily as a base ingredient.

As I said, many classic cocktails consist of a spirit, a sweetener, and a bitters.  One of my favorite classic cocktails, the sazerac, was created with little more than these three ingredients.  It is so perfect in its simplicity, I wonder why it ever had a falling out with bar culture in the States.  To make one, you need specific ingredients which should be able to be found in any BevMo or quality liquor store.

You need:

2 ounces Rye whiskey

1 Sugar cube

4-5 Peychaud’s bitters dashes (YES, it MUST be this specific bitters for THIS cocktail)

1/2 ounce Absinthe

2 Old-fashioned glasses (aka “buckets”)

Ice

Lemon

Citrus peeler or knife

Muddler

Method:

Prep one of the glasses by pouring 1/2 ounce absinthe and filling with crushed ice.  This glass will be the final vessel for the cocktail, but you want to build the cocktail in the other glass.

Place the sugar in the bottom of the second glass and douse that sucker with the bitters.  Muddle the sugar and bitters together for about 10 seconds to create a syrup-like consistency.  Stir in the 2 ounces of rye whiskey.  (Purists might insist on using only “Sazerac brand rye whiskey”, but for the purpose of this creation, any rye will do.)

Give the other glass a twirl to coat the sides with the chilled absinthe, then throw out the ice+absinthe mix.  Stir the rye as you pour it into the chilled glass, this ensures all of the mix makes it to the chilled glass.

Use a peeler or a knife to cut a section of the lemon rind.  Squeeze the lemon over the glass to release the oils from the rind and wipe it around the edge the rim.  Place the rind into the glass and say “Cheers!”  You just created a classic cocktail.

Take your time enjoying this one, breathe in and smell the aromatics, let the cocktail develop as the lemon interacts with the mix.

Cheers!