Kal Huettl is a mixologist at Chicago restaurant Tortoise Club.
“What I’m drinking now, and probably for the foreseeable future, is a Sazerac. This was one of the first craft cocktails I ever ordered, and I instantly fell in love with the cool and refreshing taste. The cocktail requires minimal ingredients and tools, so it’s very consumer-friendly and easy to make at home for your family and friends.”
2 oz. Knob Creek rye
¼ oz. Rich simple syrup (regular syrup also works)
7 dashes of Peychaud’s bitters
1 dash Angostura bitters
Chill a rocks glass with ice, then swirl absinthe and empty (or consume). Stir ingredients and strain into prepared glass. Garnish with a lemon twist on the side.