Single Barrel Sazerac Recipe

Make syrup

Combine 1 cup turbinado sugar and 1 cup water in a small saucepan. Add 1 tbsp fresh lemon zest and 1 tsp finely ground espresso. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1–2 minutes to let flavors meld; do not boil vigorously.

Remove from heat and let steep for 15–20 minutes to extract lemon and coffee notes. Taste for balance—syrup should be lightly lemony with a subtle coffee background.

Strain syrup through a fine-mesh sieve or cheesecloth to remove zest and grounds. Cool to room temperature, then refrigerate. Syrup will keep covered for up to 2 weeks.

Chill and rinse glass

Place an Old Fashioned/rocks glass in the freezer or fill with ice water to chill. Discard ice water if used. Pour 0.25 tsp Kübler Absinthe Superieure into the chilled glass, swirl to coat the interior thoroughly (including sides), then discard any excess (or pour out). This creates the traditional Sazerac absinthe rinse.

Combine ingredients

In a mixing glass, add 2 oz Peerless Single Barrel Rye, 0.25 oz lemon coffee turbinado syrup, and 3 dashes Peychaud's Bitters.

Dilute and chill

Fill the mixing glass with large, fresh ice and stir briskly for 20–30 seconds (about 15–20 full rotations) until the mixture is well chilled and properly diluted (approximately 25–30% dilution depending on ice).

Strain

Discard any remaining absinthe in the rinsed glass. Strain the chilled cocktail from the mixing glass into the prepared rocks glass over a single large ice cube (or one to two large cubes).

Garnish

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

Serve immediately.