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.
Recommended glassware
Coupe Glass (recommended)
An elegant stemmed glass for shaken or stirred cocktails served up.
120–240 mlStemmed glass with a broad shallow bowl.
Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.
Garnish: Great for expressed citrus peels, cherries, and small edible flowers.
Quick facts
5 mins Medium Approx. 18% ABV 1.6 units 190 kcal Ice, shaken then strained
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