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We’ve assembled our favorite cocktails and given you the recipes and ingredients to make killer versions at home.
Sazerac: One of the great rye cocktails. Originally from New Orleans, Peychaud bitters are key!
How to make it:
1 sugar cube
3 dashes Peychaud's Bitters
2 ounces of Rye
1/4 ounce absinthe (or anise liqueur)
Lemon twist, garnish
Rinse a chilled rocks glass with absinthe, discarding any excess. In a mixing glass, muddle the sugar cube w/ a splash of water and the Peychaud’s bitters. Add the rye, fill the mixing glass with ice and stir until well-chilled. Strain into the prepared glass, neat. Garnish with a lemon twist.
Pro tip: Don't stress too much about the Absinthe - in a pinch, any anisette will do!
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