1.5 ozs. McMenamins High Council Brandy or Ransom Spirits Rye, Wheat, Barley Whiskey
⅓ ounce simple syrup
3-4 dashes of Peychaud’s Bitters
¼ teaspoon Hood River Distillers Lucid Absinthe Superieure
Lemon peel
Ice
Instructions
Fill one rocks glass with ice and set aside to chill. In a second rocks glass mix 1.5 ounces of Rye Whiskey OR Brandy with 3-4 dashes of Peychaud’s Bitters and ⅓ ounce of simple syrup. Fill the glass with ice, stir and stir until mixed and well chilled. Dump the ice from the first glass and add Absinthe, swirl to coat and dump any excess. Strain the contents of the second glass into the chilled, Absinteh coated glass and rim the glass with a lemon peel. Do not put the peel in the cocktail, drape it on the side of the glass.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2018/02/sazerac-oregon-local-ingredients-2259.html/