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Sazerac Cocktail
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Prep Time:
5 minutes
5 minutes
Total Time:
5 minutes
5 minutes
The classic Sazerac cocktail: rye whiskey, Peychaud's bitters, absinthe, sugar, and lemon peel - a timeless American favorite.
Ingredients:
- Herbsaint, Pernod, Ricard, or absinthe, just enough to coat a glass
- 1 sugar cube or 1 teaspoon simple syrup
- 3 to 5 dashes Peychaud's bitters
- 2 ounces rye whiskey (I used Sazerac Rye )
- 1 lemon peel
Instructions:
- Prepare the rocks glass: Fill it with ice, let it chill, then swirl with Herbsaint to coat the glass before pouring out the excess. Set aside.
- Create a flavorful base: Combine the sugar cube and bitters in a rocks glass and muddle gently. Use 1/2 ounce cold water to assist in breaking down the sugar, if necessary. Alternatively, skip the muddling by using simple syrup and bitters.
- Combine 2 ounces of rye with a single large ice cube. Gently stir until perfectly chilled.
- Pour the mix through a strainer into the Herbsaint-rinsed rocks glass. Zest the lemon peel over the cocktail to release the oils, then rub it along the rim of the glass. Discard the lemon peel if desired. Enjoy and leave your feedback below!