Name: Strawberry Basil Sazerac Sour · Cocktail recipe
Prep time: 5 min
Yield: 1
Ingredients: 45 ml Rye whiskey; 25 ml lemon juice; 20 ml Strawberry syrup; 4 leaves Basil Leaves; 2 dashes Peychaud Bitters; 5 ml Absinthe (rinse); 1 piece Strawberry Puree; 1 leaf Basil Leaves

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.

Strawberry Basil Sazerac Sour

Description

The Strawberry Basil Sazerac Sour is a fragrant rye cocktail that blends New Orleans-style depth with the brightness of a fresh sour. Rye whiskey gives the drink spice and structure, lemon juice adds lift, strawberry syrup brings fruit, and basil adds a green, aromatic edge. Peychaud bitters and a whisper of absinthe give it a subtle nod to the Sazerac.

The result is more complex than a standard berry sour. The strawberry adds sweetness and colour, but the rye keeps it grown-up. Basil stops the fruit from becoming too simple, while the absinthe gives the finish a faint herbal shadow that makes the whole drink feel more intriguing.

This is a cocktail for people who like fruit flavours but still want depth and sophistication. Bright, fragrant and gently herbal, the Strawberry Basil Sazerac Sour is elegant enough for a dinner party but playful enough for a creative cocktail night.

Ingredients

45 ml Rye whiskey
25 ml lemon juice
20 ml Strawberry syrup
4 leaves Basil Leaves
2 dashes Peychaud Bitters
5 ml Absinthe (rinse)
1 piece Strawberry Puree
1 leaf Basil Leaves

Instructions

Rinse a coupe with a little absinthe and discard the excess.
Add rye, lemon juice, strawberry syrup, basil and Peychaud bitters to a shaker with ice.
Fine strain into the absinthe-rinsed glass.
Garnish with a fresh basil leaf.