Sazerac Cocktail Recipe
The official cocktail of New Orleans. The Sazerac is made with rye, sugar, Peychaud's bitters, absinthe, and lemon peel.
Servings: 1 cocktail
Ingredients
- 2 ounces rye whiskey Sazerac Rye
- 1/4 ounce simple sugar
- 4 dashes of Peychaud's bitters
- 2 dashes Angostura bitters
- Absinthe rinse
- Lemon peel
Instructions
- Start with a chilled or frozen double old-fashioned glass. The Sazerac is served straight up with no ice. A chilled glass will keep your drink cool for longer. To quickly chill a glass, fill it with ice and water and stir.
- The Sazerac starts with what’s called an absinthe rinse. Pour a bar spoon of absinthe into your serving glass and twirl it around to coat the entire interior of the glass. Discard the rest or take a swig. The other option is to buy a mini cocktail spray bottle and mist the absinthe into the glass. This works well and doesn’t waste any absinthe.
- Combine all remaining ingredients (except the lemon peel) in a mixing glass and vigorously stir with plenty of ice. Strain into the absinthe-coated glass.
- Finish with oil of a lemon peel. Point the outer peel (non-pith side) outward facing the Sazerac and gently squeeze the edges so the oils spray out over the top of the drink. If done properly, you can see an oily film floating on the surface of your cocktail. The aroma should hit your nose as you sip.
Notes
Most whiskey cocktails should be stirred rather than shaken, this prevents over-dilution and the introduction of too much oxygen.
Place your glasses in the freezer to keep them chilled. This helps keep your drinks cooler for longer.
Use a vegetable peeler to peel the lemon peel. This makes the task simple and ensures you don't remove too much pith.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 9.5g | Sodium: 103mg | Sugar: 3g