Hosting a book club? To celebrate Dua’s Monthly Read for March – Trust by Hernan Diaz, a book telling four different stories about a wealthy financier and his wife in 1920s Manhattan – we’ve teamed up with Primo’s in New York to share their version of a prohibition-era Sazerac. This zesty cocktail will transport you to the Roaring Twenties. You’re welcome.
Ingredients
1 dash sugar or sugar cube
4 dashes Peychaud Bitters
2.5 ounces rye whiskey
Absinthe rinse
Instructions
- Grab a mixing glass, and add the sugar cube, Peychaud, rye whiskey, and ice cubes.
- Stir until chilled.
- Strain into an absinthe-rinsed coupe glass.
- Peel a lemon and zest over the top of the cocktail and use it as garnish. And enjoy!
