The first cocktail Mr. Alpenglow enjoyed at Death & Co. was a Sazerac: rye whiskey, absinthe, sugar, bitters, and a twist of lemon. The Sazerac opened Mr. Alpenglow’s eyes to the cocktail kingdom and pushed him to do two things: (1) learn more about American whiskey, which culminated in a short video that Mr. Alpenglow produced for Tuthilltown Spirits, and (2) set up a home bar, pictured above, with Harry Truman presiding. Now — if you visit — your Sazerac is on the house.


2 1/2 ounces rye whiskey
1/2 ounce absinthe
1 sugar cube
3 dashes Peychaud’s bitters
1 dash Angostura bitters
1 lemon twist

Rinse the inside of an Old Fashioned glass with absinthe and reserve any remaining absinthe. Set the glass in the freezer. In a mixing glass, muddle the sugar cube and bitters. Add the whiskey. Stir gently. Add ice cubes. Stir 40 revolutions. Strain into the absinthe-rinsed glass. Garnish with a lemon twist.



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