Rye Sazerac Recipe
sazerac rye whiskey. absinthe. peychaud's bitters. sugar. lemon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Optional Garnish / Tools
Method
Prep
- 1
Chill glass
Place your cocktail or old-fashioned glass in the freezer for a few minutes or fill with ice and cold water to chill while you prepare the cocktail.
- 2
Make simple syrup (if needed)
If you don't have simple syrup, dissolve equal parts granulated sugar and hot water (e.g., 1 tablespoon sugar + 1 tablespoon hot water) and let cool. Measure 1/4 tsp for this drink. Alternatively use a small pinch of granulated sugar dissolved with the bitters.
Build
- 3
Bitters and sugar
In a mixing glass, add 3 dashes of Peychaud's bitters and 1/4 teaspoon simple syrup (or dissolved sugar). Stir briefly to combine and dissolve any remaining sugar.
- 4
- 5
Prepare glass with absinthe rinse
Discard the chilling ice/water from your chilled serving glass. Add 1/4 teaspoon absinthe to the glass, tip and rotate the glass so the absinthe coats the interior, then pour out any excess (you can discard or reserve a drop). The interior should be lightly perfumed.
- 6
Strain
Double-strain (or single-strain if not using crushed ice) the chilled rye and bitters mixture from the mixing glass into the prepared serving glass over one large fresh ice cube (or no ice if you prefer the classic up presentation).
- 7
- 8