Sazerac Recipe
Made with bitters, rye whiskey, Absinthe, and sugar, this elegant Sazerac cocktail is a must-try.
Equipment
- Muddler
- 2 rocks glasses
- Ice
Ingredients
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- 2 ounces rye whiskey
- ¼ ounce absinthe (Herbsaint)
- Lemon peel to garnish
Instructions
- Chill a rocks glass with ice or place it in the freezer for 5 to 10 minutes.
- Place the sugar cube in another rocks glass and add the Peychaud’s bitters. Muddle the sugar cube with the bitters until the sugar dissolves. Add the rye whiskey to this glass and mix well to combine.
- Remove the ice from the chilled glass and add the absinthe. Swirl the absinthe to coat the inside of the glass and discard anything that remains. Pour the rye whiskey mixture into the chilled glass.
- Garnish with a lemon twist.
Notes
- Chill the glass. There is no ice in this classic cocktail recipe, so you will need to chill the glass first. Either fill the rocks glass with ice to chill it or simply place the empty glass in the freezer for 5 to 10 minutes.
- In place of a sugar cube, you can use 1 teaspoon of granulated sugar or 1 teaspoon of a strong simple syrup (2:1 ratio of sugar to water).
- Add Angostura bitters: Some recipes also add a dash of Angostura bitters for even more complexity and herbal flavor.
Nutrition
Calories: 172kcal Carbohydrates: 6g Protein: 0.03g Fat: 0.02g Sodium: 0.2mg Potassium: 4mg Fiber: 0.2g Sugar: 5g Vitamin A: 1IU Vitamin C: 3mg Calcium: 3mg Iron: 0.03mg