1920s-Inspired Sazerac Cocktail Recipe

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

1. Grab a mixing glass, and add the sugar cube, Peychaud, rye whiskey, and ice cubes.
2. Stir until chilled.
3. Strain into an absinthe-rinsed coupe glass.
4. Peel a lemon and zest over the top of the cocktail and use it as garnish. And enjoy!