Sazerac
- Total Time: 3 minutes
- Yield: 1 Serving 1x
Description
Ingredients
Scale
- 2 oz or 60 ml Rye whiskey (or Cognac)
- 1 sugar cube
- 2 dashes Peychaud’s bitters
- Absinthe (for rinsing the glass)
- Lemon peel (for garnish)
- Ice cubes
Instructions
- Chill: Place an old-fashioned glass in the freezer or fill it with ice water.
- Mix #1: Muddle the sugar cube and Peychaud’s bitters together.
- Mix #2: Add rye whiskey and ice to a shaker (or mixing glass) and stir until chilled.
- The Rinse: Remove the ice from the chilled glass and coat the inside with absinthe, discarding any excess.
- Pour: Strain the whiskey mixture into the prepared glass.
- Garnish: Express the oils of a lemon peel over the drink and drop it in, or garnish the rim.
Notes
The Sazerac’s unique preparation method, particularly the absinthe rinse, gives it a distinctive flavour and aroma that sets it apart from other cocktails.
I love its ritualistic preparation; it is a nod to the cocktail’s rich history and tradition, making creating a Sazerac as part of the experience as drinking it.
- Prep Time: 3 Minutes
- Category: Cocktail
- Cuisine: Cocktail
Nutrition
- Serving Size: 1
- Calories: 170
- Sugar: 8g
- Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
Keywords: Sazerac recipe