Walnut Sazerac Recipe

Toast walnuts

Preheat oven to 175°C (350°F). Spread 1 cup walnut halves in a single layer on a baking sheet and toast 6–8 minutes until fragrant and lightly browned. Cool to room temperature.

Infuse rye

Place toasted cooled walnuts in a clean 1 L (or larger) jar. Pour the entire 750 ml bottle of rye whiskey over the walnuts, making sure they are submerged. Seal jar tightly and store in a cool, dark place for 48 hours, shaking gently twice daily. Check infusion at 48 hours; taste—if walnut flavor is pronounced and pleasant, proceed. If you prefer stronger walnut note, infuse up to 72 hours but avoid much longer to prevent excessive astringency.

Strain and store

When infusion reaches desired flavor, strain whiskey through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bottle. Press gently on walnuts to extract liquid but avoid forcing solids. Discard solids. Label bottle 'Walnut-Infused Rye' and store at room temperature for use.

Chill glass and prepare garnish: place an old-fashioned glass in the freezer or fill with ice water to chill. Cut a 1-inch wide strip of lemon peel, avoiding too much pith.

Rinse glass with absinthe

Discard the chilling ice/water and add 3 ml (about 1/6 teaspoon) absinthe to the chilled glass. Swirl to coat the inside thoroughly, pour out (or discard excess) so only a light coating remains. This provides the classic Sazerac anise note.

Combine ingredients

In a mixing glass filled with plenty of ice, add 60 ml walnut-infused rye, 5 ml simple syrup, 2 dashes Peychaud's bitters and 1 dash Angostura bitters. Stir gently for 20–30 seconds (about 15–20 revolutions) until well-chilled and diluted (approx. 15–20% dilution).

Strain and garnish

Strain the chilled cocktail into the prepared glass over a single large ice cube (or neat into the chilled glass if you prefer traditional neat Sazerac). Express the lemon peel over the drink by holding it skin-side down and giving it a sharp twist to spray oils over the surface; then rub the rim with the peel and discard or drop into the glass as garnish.

Optional finishing

If desired, add a 3 ml spritz of walnut liqueur over the top for extra nuttiness and/or sprinkle a very small pinch (about 1 tsp) of finely chopped toasted walnut on the lemon peel or the ice. Serve immediately.

To make 1:1 simple syrup, combine equal parts granulated sugar and water (for example 1 cup sugar + 1 cup water) in a small saucepan. Heat gently, stirring until sugar dissolves. Cool completely and transfer to a sealed bottle. Syrup keeps refrigerated for up to 1 month. Use 5 ml per cocktail as specified above.