A Whiskey Recipe from the Experts

 

We learned all about whiskey in our lastest issue of AY. We were lucky enough to have the experts at Macadoodle’s in Springdale share their wisdom about this age-old spirit, as well as one of their favorite cocktail recipes.

Sazerac
(Recommended by Ryan Mulcahy, Macadoodle’s Springdale spirits and wine manager. )

Ingredients
∙ 1 sugar cube
∙ 3 dashes of Peychaud Bitters
∙ 2 oz. rye whiskey

Directions
∙ Place the sugar cube and add the Peychaud’s Bitters
and rye whiskey in a cocktail shaker with ice.
∙ Use just enough absinthe to coat the inside of a chilled
low-ball glass.
∙ Strain through ice into the low-ball glass with or without ice.
∙ Garnish with an orange rind.

Read more about whiskey here.

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