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Today being Mardi Gras it seemed appropriate to celebrate with a traditional New Orleans cocktail, the Sazerac. I took the opportunity to see how the new Bulleit Rye Whiskey worked in this classic libation. Sazerac 2 oz Rye Whiskey (Bulleit Rye) 1/4 oz – 1/2 oz Simple Syrup 2 dashes Peychauds Bitters Absinthe rinse (Kübler) […]

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Mixology Monday is a monthly cocktail party where various bloggers post recipes using a featured ingredient. This month features absinthe and is hosted by Sonja Kassebaum over at Thinking of Drinking. Absinthe has enjoyed quite the revival since its reintroduction to the U.S. in 2007, having been outlawed since 1912. I picked up a bottle […]

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