Sazerac Recipe

Chill glass

Place the old-fashioned glass in the freezer for several minutes or fill it with ice water while you prepare the drink to chill it.

Prepare mixing glass

Add 2 oz rye whiskey, 3 dashes Peychaud's bitters, and 1 tsp simple syrup to a mixing glass. Add enough ice to fill the mixing glass.

Stir

Using a bar spoon, stir the mixture briskly for about 20–30 seconds (15–20 full turns) until well chilled and slightly diluted.

Rinse glass with absinthe

Discard the ice water or remove the chilled glass from the freezer. Pour 1 tsp absinthe into the chilled old-fashioned glass, swirl it to coat the interior (all sides and bottom), then discard any excess absinthe (or pour it out, leaving a thin coating).

Strain

Using a strainer, strain the chilled cocktail from the mixing glass into the absinthe-rinsed old-fashioned glass over a large ice cube (or no ice if you prefer traditional Sazerac served neat).

Express lemon oils

Take the lemon peel and hold it over the drink, skin side down. Give it a firm squeeze to express the oils across the surface of the cocktail, then run the peel around the rim of the glass and drop it into the drink or discard, per preference.

Serve immediately on a coaster. If you chilled the glass with ice water, wipe the outside dry before serving. Garnish note: classic Sazerac uses a lemon twist; do not include the peel if you prefer a cleaner presentation.