Sazerac
A New Orleans classic with whiskey, sugar, Peychaud's bitters, and an absinthe rinse.
Difficulty
Advanced
Glass
Rocks glass
Ice
Stir with ice; serve neat in a rinsed glass
Tools
Mixing glass, bar spoon, strainer
Ingredients
- 2 oz Rye whiskey or bourbon Rye is traditional, bourbon works.
- 1 sugar cube or 1/4 oz simple syrup Sugar Simple syrup is easier at home.
- 3 dashes Peychaud's bitters This is the signature bitters for a Sazerac.
- Rinse Absinthe Use a tiny amount to coat the glass, then discard the extra.
How to make it
- Rinse a chilled rocks glass with absinthe and discard the excess.
- Add whiskey, sugar or simple syrup, and Peychaud's bitters to a mixing glass.
- Add ice and stir until cold.
- Strain into the absinthe-rinsed glass.
- Garnish with lemon peel if you have it.
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