Sazerac Recipe

Time15m

Serves1

rye, cognac, sugar, absinthe, peychaud's bitters, 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.

1
Chill the Glass
Begin by chilling a rocks glass. Fill it with ice water and set it aside while you prepare the cocktail.
2
Prepare the Cocktail Base
In a mixing glass, add the sugar cube and 2 dashes of Peychaud's bitters. Muddle them together until the sugar is dissolved.
3
Add Spirits
Pour in 1 oz of rye whiskey and 1 oz of cognac into the mixing glass with the muddled sugar and bitters.
4
Stir
Fill the mixing glass with ice and stir the mixture for about 20-30 seconds until well chilled.
5
Prepare the Glass
Discard the ice water from the chilled rocks glass. Add 0.5 oz of absinthe to the glass, swirling it around to coat the interior. Discard any excess absinthe.
6
Strain and Serve
Strain the chilled cocktail mixture into the prepared rocks glass. Optionally, you can add a large ice cube.
7
Garnish
Twist a piece of lemon peel over the drink to release its oils, then place it in the glass as a garnish.