Sazerac From Chiltern Firehouse Recipes

Steps:

• Pour absinthe into a chilled rocks glass and swirl around the glass's interior to rinse it; set aside.
• Combine all remaining ingredients in a mixing glass with ice. Stir until very well chilled, then strain into the prepared rocks glass without ice. Spritz a 1-inch round of grapefruit peel, skin side down, over the surface of the drink and discard.

Steps:

• Take four tumblers and pour the absinthe into the first one. Swirl around to coat the inside of the glass then pour into the next glass. Repeat until all the glasses have been coated with the absinthe. If there's any left, divide it equally between all of the glasses.
• Pour the sugar syrup, both types of bitters and whiskey into a large mixing glass or jug. Add 25ml cold water and a good handful of ice. Stir until the outside of the vessel feels really cold. Taste - if it's too sweet or strong, keep stirring to dilute it further.
• Strain into your prepared glasses. Twist a piece of orange zest over a glass to release a little of the citrus oils, then drop it in. Do this for each of cocktail just before serving.

Steps:

• Pour the Absinthe Bitters into a rocks glass. Swirl it around until the inside of the glass is completely coated, then discard the excess. Place in the freezer to chill. Place both sugars in the bottom of a mixing glass and saturate them with the Peychaud's and Angostura bitters. Muddle the sugars and bitters into a consistent paste. Add the whiskey and stir gently. Add large cold ice cubes and stir for 40 revolutions. Strain into the seasoned rocks glass and garnish with a lemon twist.
• Dominant Flavors: whiskey with citrus on the nose
• Body: full with high alcohol content
• Dryness: medium
• Complexity: high with subtle complexity
• Accentuating or Contrasting Flavors: anise with spices from bitters coating the whiskey
• Finish: lingering with anise overtones
• Glass: rocks

Steps:

• Place 1 sugar cube in a mixing glass. Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.
• Rinse a brandy snifter with 1 teaspoon absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with 3 star anise pods.