1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Here's how—and how!

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1 lump sugar 3 drops Peychaud's bitters 1 dash Angostura hitters 1 jigger rye whiskey 1 dash absinthe substitute 1 slice lemon peel

To mix a Sazerac requires two heavy-bottomed, 3J^-ounce bar glasses. One is filled with cracked ice and allowed to chill. In the other a lump of sugar is placed with. just enough water to moisten it. The saturated loaf of sugar is then crushed with a barspoon. Add a few drops of Peychaud's hitters, a dash of ^gostura, a jigger of rye whiskey, for. while Bourbon may do tor a julep it just won't do for a real Sazerac. To the glass con taining sugar, bitters, and rye add several lumps of ice and stir. Never use a shaker! Empty the first glass of its ice, dash in several drops of absinthe, twirl the glass and shake out the absinthe . . . enough will cling to the glass to give the needed flavor. Strain into this glass the whiskey mixture, twist a piece of lemon peel over it for the needed zest of that small drop of oil thus extracted from the peel, but do not commit the sacrilege of dropping the peel into the drink. Some bartenders put a cherry in a Sazerac; very pretty hut not necessary. M-m-m-m-m! Let's have another, Leon! Kentucky Whiskey Cocktail 1 jigger Bourbon whiskey 1 jigger unsweetened pineapple juice 1 lump sugar Dissolve the sugar in the pineapple juice. Pour in the jigger of Bourbon. Then some lumps of ice. Stir. Strain in serving glass. This cocktail could be made with rye whiskey, but then you'd not be privileged to attach the name Ken tucky to it. Some make the same drink with orange juice instead of pineapple, and some use sweetened pine apple juice. If the latter, be wary of the amount of sugar you use.

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