Cocktail recipe

Sazerac recipe.

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.

Cocktail recipe 5 mins Mocktail option
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Sazerac cocktail image
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

  1. Rinse a chilled rocks glass with absinthe and discard the excess.
  2. Muddle the sugar cube with a few drops of water in a mixing glass.
  3. Add rye whiskey and Peychaud bitters, then stir with ice until chilled.
  4. Strain into the prepared glass and garnish with a lemon twist.

Recommended glassware

Lowball Glass
Lowball Glass (recommended)

A short, sturdy glass for spirit-forward cocktails served over ice.

180–300 ml Short, wide, heavy-bottomed tumbler.

Best for: Old Fashioned, Negroni, Boulevardier, Whiskey Sour over ice, Rusty Nail.

Garnish: Great for orange twists, cherries, and large clear ice cubes.

Quick facts

5 mins Medium Approx. 28% ABV 2.2 units 170 kcal None Mocktail option
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