Classic Sazerac Recipe

Make syrup

Combine 0.5 cup demerara sugar and 0.5 cup water in a small saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture is just simmering. Remove from heat and cool to room temperature. Transfer to a small bottle and refrigerate. Yields about 4 oz; use 0.25 oz per cocktail.

Chill glass

Place a rocks or old-fashioned glass in the freezer for a few minutes or fill it with ice and cold water while you prepare the cocktail to chill it.

Prepare absinthe rinse

Pour 0.25 oz Neely Family Absinthe into the chilled glass, swirl to coat the inside thoroughly (tilt and rotate so the absinthe reaches all sides), then discard the excess absinthe by pouring it out. The glass should retain only a thin aromatic coating.

Mix

In a mixing glass filled with plenty of ice, combine 2 oz Old Jett Brothers Bourbon, 0.25 oz demerara simple syrup, and 3 dashes Peychaud's bitters. Stir vigorously for 20–30 seconds until well chilled and slightly diluted.

Strain

Strain the chilled mixture into the prepared (absinthe-rinsed) chilled rocks glass. Add a single large ice cube if desired.

Garnish

Express a lemon peel over the drink by holding it peel-side down above the glass and giving it a quick twist to release oils, then rub the rim with the peel and drop it into the drink as garnish.

Serve immediately. Optionally adjust sweetness by increasing demerara syrup to 0.5 oz for a sweeter Sazerac or reduce to 0.125 oz for a drier profile.