Sazerac Recipe

Cocktail

1. 1

   Prepare glass

   Chill a rocks glass (Old Fashioned glass) briefly by placing it in the freezer or filling with ice water for a minute. Discard ice/water before proceeding.

2. 2

   Coat glass with absinthe

   Measure 0.25 tsp absinthe into the chilled glass. Swirl the absinthe around to coat the entire interior surface (rim and sides). Tilt and rotate the glass for 10–15 seconds to ensure an even coating. Pour out (or discard) any excess so only a thin aromatic wash remains.

3. 3

   Build the cocktail

   In a mixing glass (or shaker without ice), add 3 dashes Peychaud's bitters, 0.25 oz simple syrup, and 2 oz Wild Turkey 101 Rye. Fill the mixing glass with ice (large cubes preferred) until nearly full.

4. 4

   Stir

   Stir the mixture gently with a bar spoon for 20–30 seconds until well-chilled and slightly diluted (aim for about a 20% dilution by weight). Stirring preserves clarity and texture.

5. 5

   Strain

   Fine-strain the chilled cocktail into the absinthe-coated rocks glass over a single large ice cube (or 2–3 large cubes).

6. 6

   Express and garnish

   Take the lemon peel and express the oils over the drink by holding the peel about 2–3 inches above the glass and giving it a firm twist so oils spray onto the surface. Run the peel around the rim, then drop it into the glass as a garnish.

7. 7

   Serve

   Serve immediately. Recommend serving with a small water carafe on the side if guests want to adjust dilution.