<p> </p> <ul> <li>Born in New Orleans from the union of American Malt and Absinthe, the Sazerac is stiff like a voodoo skeleton and as dense as a sultry Southern night. Pray you find one on your doorstep after midnight, rather than a scattering of chicken bones.</li> <li> </li> <li><strong>INGREDIENTS</strong></li> <li>60mL <a href="https://lyres.com/range/american-malt/">Lyre's American Malt</a><br />15mL <a href="https://lyres.com/range/absinthe/">Lyre's Absinthe</a><br />Tsp white sugar syrup (1:1)</li> <li>3 dashes peychaud’s bitters</li> <li> </li> <li><span class="s1"></span><strong>Method: </strong>Stir briefly over fresh cubed ice.</li> <li> </li> <li><span class="s1"></span><strong>Glass: </strong>Old Fashioned</li> <li> </li> <li><span class="s1"></span><strong>Garnish: </strong>Lemon Peel</li> <li> </li> </ul> Description Born in New Orleans from the union of American Malt and Absinthe, the Sazerac is stiff like a voodoo skeleton and as dense as a sultry Southern night. Pray you find one on your doorstep after midnight, rather than a scattering of chicken bones. INGREDIENTS 60mL Lyre's American Malt15mL Lyre's AbsintheTsp white sugar syrup (1:1) 3 dashes peychaud’s bitters Method: Stir briefly over fresh cubed ice. Glass: Old Fashioned Garnish: Lemon Peel