Tello has been tending at the Varnish bar since it opened in February. You’ll also find him at the Edison’s “Radio Room” nights.
Splash just enough Peychaud’s bitters to cover the bottom, without touching the sides, of a chilled pint glass.
Drop in Sugar
Add one sugar cube and allow it to soak up some of the bitters, then mash to form a paste.
Measure 2 oz. of Old Overholt rye whiskey. The higher you pour, the stronger the impact, which helps dissolve the sugar.
With a spoon, hand-crack enough ice to fill the glass, then stir. Taste. For more sweetness, agitate to dissolve remaining sugar.
Using and atomizer, mist the inside of the chilled whiskey glass with absinthe (yes, it’s legal now). Three sprays should do it.
Strain the contents of the pint glass into the chilled whiskey glass.
Squeeze a lemon rind over the drink to release the oils. Wipe it around the rim of the glass to coat, then set on top.
Enjoy your Sazerac—the best in town. And don’t forget to tip.
Photographs by Manny Aguirre