Sazerac Recipe

Sazerac Cocktail

1. 1

   Prepare glass

   Chill an Old Fashioned / rocks glass by filling it with ice and setting it aside while you prepare the drink. This keeps the glass cold for a longer-lasting cocktail.

2. 2

   Rinse glass with absinthe

   Discard the ice from the chilled glass. Add the measured absinthe (about 1/4 teaspoon) to the glass, swirl it around to coat the interior thoroughly (including the base and sides), then pour out the excess. You can leave a thin film of absinthe in the glass.

3. 3

   Build and stir

   In a mixing glass, combine 2 tablespoons (approx. 3 oz / 60 ml) Sagamore Rye Whiskey, 1/2 tablespoon (approx. 3/4 oz / 22 ml) Cognac, 1/4 tablespoon (approx. 3/8 oz / 11 ml) demerara syrup, 3 dashes Peychaud's bitters and 1 optional dash Angostura bitters. Add large ice cube(s) to the mixing glass and stir gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted (mixing glass should feel very cold).

4. 4

   Strain

   Strain the chilled mixture into the prepared absinthe-rinsed rocks glass. If you prefer, serve over one large ice cube; traditional Sazeracs are often served neat (without ice) so choose per preference.

5. 5

   Garnish

   Express a lemon peel over the drink by holding the peel skin-side down above the glass and giving it a firm twist to spray oils onto the surface. Rub the peel around the rim, then drop it into the glass (or discard) as garnish.

6. 6

   Serve

   Serve immediately. Sip slowly to appreciate the interplay of rye spice, cognac richness, bitters, and anise from the absinthe rinse.