Restaurants›Centre Street Tap House›Old-timer Recipe

Old-timer Recipe

Inspired by Centre Street Tap House
Time7m
Serves1

sazerac rye whiskey, simple syrup, bitters, lemon swab

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Ingredients

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Cocktail

Optional rinse (traditional variation)

Method

Prepare glass

1

Chill and rinse

Place an old-fashioned glass or rocks glass in the freezer for a few minutes or fill it with ice water to chill. If using the optional absinthe rinse (traditional Sazerac technique), pour 0.25 oz absinthe into the chilled glass, swirl to coat the interior, then discard any excess by pouring it out. If not using absinthe, simply remove the ice water and dry the glass.

Build cocktail

2

In a mixing glass or shaker filled with ice, add 2 oz Sazerac rye whiskey, 0.25 oz simple syrup, 2 dashes Angostura bitters and 2 dashes Peychaud's bitters.

3

Stir the mixture briskly with a bar spoon for 20–30 seconds until well chilled and slightly diluted.

4

Strain the chilled cocktail into the prepared chilled old-fashioned glass over a single large ice cube or a few large ice cubes.

5

Express the lemon swab/twist: hold the lemon peel with the outer (zest) side facing down over the glass and give it a firm twist to release oils, then rub the rim lightly with the peel and drop it into the drink or place it on the rim as a garnish.

Serve

6

Serve immediately. Optionally, offer a short straw or cocktail pick for the twist. Sip slowly to appreciate the balance of rye spice, bitters and citrus oils.