Tomorrow is National Absinthe Day!
The Walnut Sazerac recipe is below..
2 oz George Dickel Rye
.75 oz Nocello Walnut Liquor
4 dashes Peychud’s Bitters
GARNISH: Lemon Twist
-Chill a rocks glass and once chilled, coat with Absinthe
-In mixing glass add Dickel Rye, Nocello Walnut Liquor and the Peychud’s bitters.
– Add ice and stir to temperature
-Strain into chilled, Absinthe-coated glass
-Garnish with a lemon twist