Sazerac Recipe

Time10m

Serves1

First a raw sugar cube is laced with Peychaud’s and Angostura bitters, stirred with Forty Creek Whisky and strained into an absinthe misted glass.

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.

1
Prepare the Glass
Rinse a chilled glass with absinthe, swirling it around to coat the inside, and then discard the excess.
2
Mix the Ingredients
In a mixing glass, muddle the sugar cube with Peychaud’s and Angostura bitters until the sugar is dissolved.
3
Add Whisky
Add the Forty Creek Whisky to the mixing glass with the muddled sugar and bitters. Fill the mixing glass with ice and stir until well chilled.
4
Strain and Garnish
Strain the mixture into the prepared absinthe-coated glass. Garnish with a lemon peel twist, expressing the oils over the drink before dropping it in.