Let's Drink About It

Sazerac and Cider (via)1 barspoon brown sugar syrup3 dashes Peychaud's bitters1.5 oz rye1 dash Pernod Absinthe2 oz Crispin Original CiderLemon peel In a mixing glass combine the syrup, bitters and rye. Stir until well chilled and the sugar is almost completely dissolved. Coat the inside of a tumbler with the Pernod, discarding any extra. Add ice and strain the chilled mixture into the glass. Top with cider. Garnish with the lemon peel. Christmas Sour1.5 oz Dark Rum1 oz Lime1 oz Pimento Dram1 egg2 dash angostura Dry shake all ingredients but the bitters, then add ice and shake until well chilled. Strain into a chilled cocktail glass and dash bitters. Garnish with an orange peel. Winter Julep1 1/2 oz bourbon3/4 oz brown sugar syrup (see below)1 tsp peppermint teahot watermint sprig Warm a glass with hot water. Pour hot water out of glass. Brew tea in 5 oz. of fresh boiling water for 4 minutes. Remove infuser. Add bourbon and brown sugar syrup; stir to combine. Garnish. And To All A Good Night1.5 oz bourbon.75 o