Cocktails and more cocktails

So of late my new favourite cocktail of late is the Sazerac.  I think Rye whiskey is about to make a big return to form.  The Sazerac consists of the following:

• 1/2 oz absinthe
• 2 oz Rye whiskey (I like Van Winkle)
• 1 sugar cube
• 4 dashes peychauds bitters
• 1 lemon twist

Fill a rocksglass with ice and water and set aside.  Place the sugar cube in a second glass and splash with bitters.  Crush the cube with a spoon and pour in the rye.  add ice to the whiskey.  Now dump the ice from the first glass and pour in the absinthe.  Give a good swirl and dump it out.  Now strain the rye into the absinthe washed glass and garnish the the lemon twist.  Now make one for a friend and enjoy.

Also in the coming week we are introducing some new vegetative cocktails at Supper.  You all should come in and check them out.  We have a Rhubarb infuced gin and pepper juice drink and avocade maragarita thing and a sangria made with beet juice.  They sound a bit odd but knowing Theo they should be tasty.