Sazerac Recipe

Preparation

1. 1

   Chill glass

   Place an old-fashioned (rocks) glass in the freezer for a few minutes or fill it with ice and cold water to chill while you prepare the cocktail.

2. 2

   Rinse the glass with Herbsaint

   Discard the ice/water from the chilled glass if used. Pour 1 tsp of Herbsaint into the chilled glass, swirl it around to coat the interior thoroughly, then discard any excess (you can gently pour it out or blot with a paper towel). Set the rinsed glass aside.

3. 3

   Make the sugar-bitter mixture

   In a mixing glass or small mixing tin, combine 1 tsp superfine sugar, 3 dashes Peychaud's bitters and 1 tsp cold water. Stir or muddle gently until the sugar is dissolved and you have a smooth syrup (about 10–15 seconds).

4. 4

   Add rye and stir

   Add 2 oz rye whiskey to the mixing glass with the dissolved sugar-bitter syrup. Fill the mixing glass with large ice cubes and stir gently for about 20–30 seconds until the mixture is well chilled and slightly diluted (target temperature ~0–4°C / 32–39°F).

5. 5

   Strain and finish

   Strain the chilled cocktail into the Herbsaint-rinsed old-fashioned glass. Do not add ice unless you prefer it slightly diluted — traditionally the Sazerac is served neat in the rinsed glass.

6. 6

   Garnish

   Express the oils from a lemon peel over the drink by holding the peel skin-side down above the glass and giving it a sharp twist. Rub the peel around the rim of the glass and drop the twist into the drink (or discard, per preference).