Kal Huettl and The Sazerac


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.

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