Sazerac Recipe

Chill an old-fashioned or rocks glass by adding ice and water, or place in freezer for a few minutes.

Discard the ice/water and measure 0.25 oz absinthe (or Herbsaint/pastis). Pour the absinthe into the chilled glass, swirl to coat the interior thoroughly (about 10–15 seconds), making sure the bottom and sides are lightly coated, then pour out or discard any excess. This is the absinthe rinse that gives the Sazerac its signature aroma.

Combine ingredients

In a mixing glass, add 2 oz rye whiskey (or bourbon), 3 dashes Peychaud's bitters, and 0.25 oz simple syrup. If you prefer a slightly spicier/rounded aroma, add 1 dash Angostura bitters (optional).

Fill the mixing glass with large ice cubes until nearly full to properly chill and dilute.

Stir the mixture for 20–30 seconds (about 30–40 full turns) until the chill and slight dilution are achieved and the outside of the mixing glass is cold.

Strain the chilled cocktail from the mixing glass into the prepared (absinthe-rinsed) chilled old-fashioned glass. There is no ice in the final pour traditionally, but you may add a single large ice cube if desired.

Express the oils from the lemon peel over the surface of the drink by holding the peel with the outside facing down, giving it a firm twist about 3–4 inches above the glass to release the oils. Run the peel around the rim and drop it into the drink as garnish (or discard, per preference).

Serve immediately.