Reserve Sazerac Recipe

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.

Discard the chilling ice water just before lacing the glass with absinthe.

Pour 1 teaspoon of absinthe into the chilled glass. Swirl it thoroughly so the absinthe coats the inside surface, covering the bottom and sides. Rotate for 10–15 seconds to ensure an even coating.

Discard any excess absinthe (either pour out or tap out to leave just the thin aromatic coating).

Add bitters and syrup

In a mixing glass, add 3 dashes of Peychaud's bitters and 1 teaspoon of simple syrup.

Add whiskey and ice

Measure and pour 2 oz rye whiskey into the mixing glass. Add enough ice to properly chill the mixture (large cubes if available).

Stir with a bar spoon for 20–30 seconds (about 15–20 full spoon rotations) until the mixture is well chilled and slightly diluted—aim for a silky texture and a cold temperature.

Strain the stirred cocktail from the mixing glass into the absinthe-rinsed old-fashioned glass. Use a julep or hawthorne strainer to keep ice out; serve straight up (no ice) in the rinsed glass or over one large ice cube if you prefer.

Take a fresh lemon peel. Express the oils over the surface of the cocktail by holding the peel between thumb and forefinger with the outside facing down about 2–3 inches above the drink and give it a sharp twist. Rub the rim of the glass with the peel, then drop it into the drink or discard according to preference.

Present immediately. Optional: serve with a small carafe of chilled water on the side for guests who like to sip water between cocktails.