Sazerac Sour

Post date: Nov 4, 2009 1:57:06 AM

Requires two Atomisers; One filled with Peychauds Bitters, and the other filled with Absinthe.

50ml Sazerac Rye Whisky,

25ml Fresh Lime Juice,

12.5ml Gum Syrup,

Glug of Eggwhite.

Spray the inside of a chilled double-oldfashioned glass with absinthe; Fill glass with ice cubes; Shake listed ingredients with ice, and then strain into prepared glass; Spray top of drink with a mist of Peychauds bitters; Finally, squeeze a lemon twist over the drink; Serve.