Tuesday, May 8, 2012
Cocktail hour: A stiff drink after yesterdays heavy post!
1 sugar cube
2 1/2 ounces rye whiskey (we don't use ounces in NZ but seeing as how this is an American drink I thought I would leave it in, but basically it's your average 60mls).
2 dashes Peychaud's bitters
1 dash Angostura bitters
In an Old-Fashioned glass (not a mixing glass; it's part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey, the Peychaud's bitters, and the Angostura bitters.
Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe (no substitute really works, but you can try either a mix of Pernod and green Chartreuse, or Absente) until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded; Handy wasn't so picky).
* This recipe was borrowed from here.
This is a drink to be sipped and enjoyed slowly, not shot back and slammed on the bar like a cheap tequila! It seems to taste particularly good on hot summer evenings with some good friends telling stories about the old days.
Posted by Malayka at 3:37 PM