Name: Sazerac · Cocktail recipe
Prep time: 5 min
Yield: 1
Ingredients: 60 ml Rye whiskey; 5 ml Absinthe (for rinse); 1 piece Sugar Cube; 2 dashes Peychaud Bitters; 1 piece Lemon twist (for garnish)

Sazerac

Sazerac is dry-edged, herbal and quietly complex, with Rye whiskey, Absinthe, Peychaud bitters and Sugar giving the drink a clearer flavour story and a more useful reason to make it.

Drink type Servings

Measurement system

About measurement options

Metric (ml): Volumes are shown in millilitres or litres.
US (fl oz, cups and spoons): Uses US fluid ounces, cups and spoons. 1 US fl oz ≈ 29.57 ml.
Imperial (UK and Canada): The UK and Canada share the imperial fluid ounce. 1 imperial fl oz ≈ 28.41 ml. Small volumes are shown in ml.
Bar (parts and dashes): On CocktailFun, 1 part = 30 ml. Dashes stay as dashes. Very small volumes may be shown in ml.

Sazerac

Description

Sazerac works best when it is treated as more than a list of ingredients. This is the sort of drink where bitterness, sweetness and aroma need to pull against each other. Rye whiskey, absinthe, peychaud bitters and sugar give it colour and structure, while the drier edge keeps the next sip interesting.

It is especially good before food, when you want something with flavour and tension rather than a sugary opener.

Ingredients

60 ml Rye whiskey
5 ml Absinthe (for rinse)
1 piece Sugar Cube
2 dashes Peychaud Bitters
1 piece Lemon twist (for garnish)

Equipment needed

Muddler – Used to muddle the sugar. Bar Spoon – Used to stir until chilled.

Instructions

Coat the inside of each chilled rocks glass with the following, then discard the excess: 5 ml Absinthe.
Crush the sugar cube with a few drops of water in a mixing glass until the sugar begins to dissolve.
Add: 60 ml Rye whiskey, 2 dashes Peychaud Bitters. Add ice and stir until cold.
Strain into the prepared glasses without ice. Squeeze lemon peel over the surface and use it as the garnish.