Sazerac Drink Recipe
Ingredients
- 1/2 tsp. Absinthe
- 1 1/2 oz. Whiskey, Canadian
- 3 dashes Bitters, peychaud
- 1 twist Lemon
- 2 tsp. Sugar Syrup
How to Make It
- Swirl a half teaspoon or so of absinthe in a chilled rocks glass to coat. Discard excess absinthe.
- Muddle the sugar and bitters together in a mixing tin with a few drops of water.
- Add rye and a handful of crushed ice or small ice cubes. Stir well for 30 seconds.
- Strain the drink into the absinthe-coated class.
- Twist a lemon peel over the drink to release the citrus oil, then add the peel as garnish.
This drink is a New Orleans favorite and is officially designated as Louisiana's state cocktail since 2008. If absinthe is unavailable you can substitute Pernod or other anise-flavored liqueurs.
Comments on Sazerac
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Jan 14th, 2015Very true mbooty, this recipe is all bunked up.
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Feb 23rd, 2012I prefer this drink on the rocks
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Jan 17th, 2011It is a shame to make this drink with Bourbon, and it is an unforgivable sin to omit Peychaud's bitters. A Sazarac should preferably be made with rye whiskey and it MUST contain Peychaud's bitters in a greater ratio to Angostura (preferably 3:1). Anything else, though possibly delicious, is simply not a Sazerac.
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