Sazerac

Patrick Johnson

By
@pwjohnso

Classic New Orleans, just mentioning this cocktail conjures the sounds of James Booker, Sugar Boy Crawford and the like.

The preparation rivals the taste and comfort of the cocktail. The next time you are in the Big Easy, spend a little time bar hopping for Sazerac. Entertainment is sure to follow.


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Comments:

Serves:

1

Prep:

5 Min

Method:

No-Cook or Other

Ingredients

1
sugar cube
1 1/2 oz
rye whiskey
2 dash(es)
peychaud’s bitters
1 dash(es)
angostura bitters
1 dash(es)
dash of absinthe (can substitute herbsaint, pernod, or ricard)
1
twist of lemon peel

Directions Step-By-Step

1
Fill an Old Fashioned glass with ice.
2
Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.
3
Add the rye, the two bitters, and a few cubes of ice, and stir.
4
Discard the ice from the first glass, and pour in the absinthe.
5
Turn the glass to coat the sides with the absinthe; then pour out the excess.
6
Strain the rye mixture into the absinthe-coated glass.
7
Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel, discarding it when finished

About this Recipe

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American
Hashtags: #Rye, #CLASSIC