A required form of refreshment in the city of New Orleans, the Sazerac is often simply described as a somewhat jazzier version of your classic old fashioned cocktail. But it is so much more than that. The captivating combination of rye whiskey, Peychaud's bitters, and an absinthe rinse delivers a complex kick that you won't soon forget. Given that the first mention of a Sazerac dates all the way back to the early 1800's, it's clearly a drink with real staying power...hauntingly delicious and utterly unforgettable.
This cocktail pairs perfectly with a big pot of Jambalaya.
Ingredients for a Sazerac
- rye whiskey
- Peychaud's bitters
- sugar
- absinthe
- lemon peel
- ice
See recipe card for quantities.
Instructions for a Sazerac
Fill an old fashioned glass with ice, and then set aside to chill.
Prepare a large strip of lemon peel.
Then place the sugar in a mixing glass.
Add the Peychaud's bitters to the sugar.
Next add the rye whiskey.
Then add some ice and stir for at least 30 seconds, or until well-chilled.
Discard the ice from the old fashioned glass. Then add the absinthe to the chilled glass and swirl to coat the inside.
Strain the contents of the mixing glass into the prepared old fashioned glass.
Twist the lemon peel over the glass to express the oils, and then place it on the rim.
Hint: Typically, this drink is made with a sugar cube. But since I rarely keep any white sugar cubes on hand, I find it easier to simply use a teaspoon of loose sugar instead. And that way, I also save myself some muddling!
Equipment
You will need a mixing glass for this cocktail, but any sort will do. And as for preparing the large strip of lemon peel, a Y peeler (like the one pictured above) is handy.
Related
Looking for more classic cocktails? Try these:
📖 Recipe
Sazerac
Equipment
- mixing glass
- Y peeler (or small paring knife)
Ingredients
- 2 ounces rye whiskey
- several dashes Peychaud's bitters
- 1 teaspoon sugar
- ¼ ounce absinthe
- ice
- large strip lemon peel
Instructions
- Fill an old fashioned glass with ice (setting aside to chill), and prepare a large strip of lemon peel.
- Place the sugar in a mixing glass. Then add the Peychaud's bitters. Finally, add the rye whiskey.
- Add some ice and stir for at least 30 seconds, or until well-chilled.
- Discard the ice from the old fashioned glass. Then add the absinthe to the chilled glass and swirl to coat the inside.
- Strain the contents of the mixing glass into the prepared old fashioned glass.
- Twist the lemon peel over the glass to express the oils, and then place it on the rim.
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