Sazerac Recipe

Chill and rinse glass

Place the old fashioned (rock) glass in the freezer for a few minutes or fill it with ice water to chill while you prepare the cocktail.

Prepare the absinthe rinse

Discard the ice water from the chilled glass. Measure 0.25 oz absinthe (or substitute). Pour it into the chilled glass, swirl to coat the inside thoroughly — sides and bottom — for about 10–15 seconds. Pour out the excess absinthe, leaving a thin aromatic coating. Do not fully empty the glass so a small remaining amount stays clinging to the walls, or simply discard the excess.

Build and stir the cocktail

In the mixing glass, add 2 oz rye whiskey, 0.25 tsp simple syrup, 3 dashes Peychaud's bitters and 1 dash Angostura bitters. Fill the mixing glass with large ice cubes. Using a bar spoon, stir gently and steadily for about 20–30 seconds (or until well chilled and slightly diluted). Stirring chills the spirit and integrates the bitters and syrup without over-diluting.

Strain and serve

Using your strainer, pour the chilled mixture from the mixing glass into the absinthe-rinsed old fashioned glass. Add one large ice cube or sphere if desired (optional; classic Sazerac is sometimes served neat without ice).

Express and garnish

Take the lemon peel and hold it over the glass, skin side down. Give it a firm twist or brush the peel quickly around the rim so the citrus oils spray onto the surface and sides of the cocktail. Rub the peel around the rim if you like, then drop the peel into the drink or discard it according to preference.

Final notes

Serve immediately. Taste: the absinthe rinse and Peychaud's bitters give anise and spice notes while the rye provides backbone. Adjust future batches by varying syrup amount (less for drier, more for slightly sweeter) or using a different rye/whiskey to preference.

Rinse and dry tools after use. If you used absinthe, rinse the glass and tools promptly to avoid strong lingering aroma transferring to other uses.