Sazerac Recipe

Chill an old-fashioned glass by filling it with ice and a little cold water, or place it in the freezer for a few minutes.

Discard the ice/water before rinsing with absinthe: pour the measured absinthe into the chilled glass, swirl to coat the inside thoroughly (aim for full aromatic coverage), then discard any excess by pouring it out or tipping the glass over a sink. Set the rinsed glass aside.

In a mixing glass add the Peychaud's bitters and demerara syrup. Pour in 2 oz rye whiskey.

Add ice and stir

Fill the mixing glass with large ice cubes. Stir briskly but smoothly for about 20–30 seconds (or until the outside of the mixing glass is chilled and the cocktail is well diluted — roughly 15–20% dilution). This develops the texture and integrates the sugar and bitters.

Strain the chilled mixture into the absinthe-rinsed old-fashioned glass. Traditionally the Sazerac is served without ice; if you prefer it slightly colder, add a single large ice cube.

Express lemon oil

Take a fresh lemon peel and hold it over the glass. Give it a firm twist to express the oils over the surface of the drink, then rub the peel around the rim and drop it into the glass (or discard, per preference).

Serve

Serve immediately while fragrant. Advise guests that the nose will have absinthe and Peychaud's aromas with a rye-forward palate and gentle demerara sweetness.