Sazerac

Ingredients:

• 2 ounces rye whiskey

• 1 sugar cube (or 1/2 ounce simple syrup)

• 2–3 dashes Peychaud’s bitters

• Absinthe, for rinsing the glass

• Ice cubes

• Garnish: lemon peel

Instructions:

Prepare the Glass:
Add a small amount of absinthe to a chilled rocks glass. Swirl it around to coat the interior, then discard the excess. Set the glass aside.

Muddle Sugar and Bitters:
In a separate mixing glass, place the sugar cube and bitters. Add a few drops of water and muddle until the sugar is mostly dissolved. (Skip this step if using simple syrup.)

Add Whiskey and Ice:
Pour the rye whiskey into the mixing glass. Fill with ice cubes and stir gently for 20–30 seconds until well-chilled and slightly diluted.

Strain:
Strain the mixture into the prepared absinthe-rinsed rocks glass. The Sazerac is traditionally served neat, with no ice in the glass.

Garnish:
Twist a lemon peel over the drink to express the oils, then rub it around the rim of the glass. Drop it in or discard, based on preference.

Notes:

Bitters and Balance:
Peychaud’s bitters are essential to the Sazerac’s signature flavor. Their gentle anise and floral notes distinguish this cocktail from other whiskey-based classics.

Absinthe Touch:
The absinthe rinse adds aromatic depth without overpowering the drink. Use just enough to coat the glass. Herbsaint or pastis can be used as substitutes if needed.

The Sazerac is one of America’s oldest cocktails, originating in 19th-century New Orleans. Built on rye whiskey, sugar, bitters, and absinthe, it’s a bold and spirit-forward drink that celebrates simplicity and sophistication.

Try using cognac instead of rye for a historical twist, or go half-and-half with both for a more rounded version. A dash of Angostura bitters can also add an earthy backbone to balance the brighter notes.