Sazerac Recipe

Prepare glass

Chill a rocks or old-fashioned glass by filling it with ice and/or placing in the freezer for a few minutes. Alternatively, set the glass in the freezer while you prepare the cocktail.

Rinse glass

Discard the chilling ice if used. Add the measured absinthe (about 1/4 tsp) to the chilled glass, swirl it thoroughly to coat the interior (bottom and sides) for 10–15 seconds to impart aroma and a thin flavor film, then discard the excess (pour out or into a sink). Wipe quickly with a paper towel if you want less absinthe intensity, but do not over-wipe; the film should remain.

Mix cocktail

In a mixing glass, combine 2.25 oz rye whiskey, 0.25 oz genever (or Old Tom gin if genever unavailable), 0.25 oz Demerara syrup, 3 dashes Peychaud's bitters and 1 dash Angostura bitters (optional). Add ice to the mixing glass until it's full.

Stir

Stir the mixture for 20–30 seconds (roughly 15–20 full strokes) until well-chilled and properly diluted (the mixing glass should frost). This yields a balanced texture and temperature.

Strain

Place a large clear ice cube (or fresh ice) in the prepared absinthe-rinsed rocks glass. Double-strain or fine-strain the contents of the mixing glass into the rinsed glass over the ice, leaving behind any small chips or dilution in the mixing glass.

Float Chartreuse

Using the back of a bar spoon, carefully float 1/4 tsp (about 0.25 tsp) green Chartreuse on top of the drink. This adds an herbal aromatic accent — alternatively, stir the Chartreuse very gently in for a more integrated flavor.

Garnish and serve

Express the oils of one lemon peel over the surface by holding it over the glass and giving it a quick twist, then rub the peel's rim and drop it into the drink (or discard if you prefer). Serve immediately.

Notes

If you prefer a slightly sweeter Sazerac, increase Demerara syrup to 1/2 oz. To make Demerara syrup: dissolve 2 parts Demerara sugar with 1 part hot water, stir until dissolved, cool and store refrigerated up to 2 weeks.