So Thanksgiving has come and passed, and you may be feeling a little woozy from the food and drink you presumably consumed in copious amounts, but let us offer a suggestion. Sometimes the best way to treat the double hangover is to lean into it. Sure, you don’t want to brave the Black Friday crowds to go to a packed bar on a sub 40° night, so why not stroke the dog’s coat with a classic?
The Sazerac is a boozy New Orleans classic that’ll surely warm your bones and soothe your aching head.
2 oz. Cognac OR Rye Whiskey
1 Sugar Cube (.25 oz of simple syrup will work as well)
.25 oz Absinthe or Pernod
8 dashes Peychaud’s Bitters
Chill the glass by storing in the freezer beforehand or filling with ice. Place the sugar cube in a mixing glass and cover with 8 dashes of Peychaud’s Bitters. Crush the cube. Pour in Cognac or Rye, fill mixing glass with ice and stir until proper dilution is reached.
Discard the ice from the rocks glass if that chilling method was used, and rinse the glass with the absinthe. Pour the cocktail into the glass, do not add any ice. Express a lemon zest over the drink and sip away the hangover.