Praline Sazarac Recipe

Toast pecans

In a small dry skillet over medium heat, toast the chopped pecans for 2–3 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.

Make caramel base

In a small saucepan, combine the granulated sugar and light brown sugar with the water. Stir over medium heat until sugar dissolves. Bring to a gentle simmer and cook without stirring for 3–4 minutes until the mixture deepens slightly in color.

Add pecans and butter

Remove the saucepan from heat, carefully stir in the toasted pecans and butter (it will bubble). Add a pinch of salt and stir until incorporated.

Finish syrup

Allow the mixture to cool for 5 minutes, then strain through a fine mesh sieve into a clean jar, pressing on solids to extract flavor. Stir in vanilla extract. Cool completely before using. Refrigerate up to 2 weeks.

Chill and prepare glass: Place an old fashioned glass (or rocks glass) in the freezer for a few minutes or fill with ice to chill while you prepare the cocktail. When ready, discard chilling ice and dry the glass.

Rinse with absinthe (traditional Sazerac step — optional): If you want the classic Sazerac aroma, pour about 1/4 tsp absinthe into the chilled glass, swirl to coat the interior, then discard excess. (If you do not have absinthe, skip this step.)

Combine cocktail ingredients: In a mixing glass, add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then add 0.5 oz praline syrup and 2 oz Sazarac rye whiskey.

Add ice and stir: Add large ice to the mixing glass and stir briskly for 20–30 seconds until well chilled and slightly diluted (about 15–25% dilution by eye).

Strain and serve: Strain the cocktail into the chilled, absinthe-rinsed old fashioned glass over a single large ice cube or sphere.

Garnish: Express the oils of a lemon peel over the drink by holding the peel with the outer side down above the glass and giving a firm twist, then rub the peel around the rim and drop it into the drink as garnish.