New Orleans Sazerac with Lucid Absinthe


  • 1/2 teaspoon Lucid Absinthe
  • 2 ounces rye whiskey
  • 1 cube of sugar (can be substituted with 1 teaspoon simple syrup)
  • 4 dashes Peychaud’s bitters
  • 1 dash Angostura bitters
  • Lemon peel


  • Pack a 3-1/2 ounce Old Fashioned (rocks) glass with ice
  • In another Old Fashioned glass, moisten the sugar cube with just enough water to saturate it, then crush.
  • Blend with the whiskey and bitters.
  • Add a few cubes of ice and stir to chill.
  • Discard the ice from the first glass and pour in the Lucid Absinthe. Coat the inside of the entire glass, pouring out the excess.
  • Strain the whiskey into the Lucid Absinthe coated glass.
  • Twist the lemon peel over the glass so that the lemon oil drips into the drink, then rub the peel over the rim of the glass; do not put the twist in the drink.

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