How to Make a Sazerac Cocktail

The Sazerac has been kicking around in one form or another since as early as 1838. Accented by the liquorice flavours of absinthe, the trademark spice notes of rye whisky produces a cocktail that’s simultaneously soft and bold, smooth and brash – an aromatic drink that unmistakably embodies the city from whence it hails, New Orleans.

SERVED IN — OLD FASHIONED GLASS OR ROCKS GASS

GARNISH — LEMON TWIST

INGREDIENTS

  • Absinthe, to Rinse

  • 30ml Rye Whiskey (We suggest Rittenhouse Rye or Jim Beam Rye)

  • 30ml Cognac (We suggest Remy Martin VSOP)

  • 5ml Simple Sugar Syrup

  • 3 Dashes Peychaud’s Bitters

  • 2 Dashes Angostura Bitters

METHOD

  1. Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside

  2. In your mixing glass, add the simple sugar syrup, the Peychaud’s bitters and Angostura bitters

  3. Add the rye and cognac to the glass

  4. Fill the mixing glass with ice and stir until well-chilled and adequately diluted - stopping to taste as you go

  5. Strain into the prepared glass

  6. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel (or discard)

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