Sazerac Recipe

Chill and rinse

Place an old-fashioned glass (rocks glass) in the freezer or fill with ice water to chill while you build the drink. When ready, discard the ice water if used. Add 1/4 tsp Herbsaint to the chilled glass, swirl to coat the interior thoroughly (including the bottom and sides), then pour out any excess. Set the rinsed glass aside.

If you don't have simple syrup prepared, make quick syrup: dissolve 1 tsp granulated sugar in 1 tsp hot water and allow to cool slightly.

In a mixing glass, add 3 dashes Peychaud's bitters and 1/4 oz (or the cooled quick syrup) simple syrup. Add 2 oz rye whiskey.

Add ice to the mixing glass until it is nearly full. Stir gently with a bar spoon for 20–30 seconds until the mixture is well chilled and slightly diluted (the mixing glass should feel cold).

Discard the ice from the Herbsaint-rinsed serving glass if any remains. Strain the chilled cocktail from the mixing glass into the prepared serving glass over a large ice cube (or several large cubes).

Express the lemon peel over the drink by holding it skin-side down above the glass and giving it a firm twist to release the oils. Run the peel around the rim of the glass, then drop it into the drink as a garnish.

Serve immediately. Sip slowly — the Sazerac is a spirit-forward classic. Adjust bitters or syrup in future pours to taste.