Sazerac Recipe

Rinse with absinthe

Pour the 0.25 oz absinthe into the Old-fashioned glass, swirl to coat the inside thoroughly (walls and bottom), then discard the excess. You can pour it out into a sink or back into a separate container — leave a thin aromatic coating.

If you prefer a chilled drink, place the absinthe-rinsed glass in the freezer for a few minutes or add one large ice cube to cool while you prepare the cocktail, then remove the ice before serving.

Add ingredients to mixing glass

In a mixing glass, add 2 oz Whistlepig Rye, 0.5 oz Cognac, 0.25 oz Demarara syrup, and 3 dashes of Peychaud's bitters.

Add ice and stir

Fill the mixing glass with ice (enough to reach just below the rim). Stir gently with a bar spoon for 20–30 seconds (about 20–30 full spoon rotations) until well chilled and slightly diluted.

Strain

Using a julep or fine strainer, strain the chilled cocktail into the absinthe-rinsed Old-fashioned glass (no ice).

Express the oils of the lemon peel: hold a piece of lemon peel over the glass and give it a firm twist to spray the expressed oils onto the surface of the cocktail, then rub the peel around the rim and drop it into the drink or discard according to preference.

Serve immediately. The Sazerac is traditionally served neat in the absinthe-rinsed glass.