Sazerac Recipe

Chill an old-fashioned (rocks) glass by filling it with ice and setting it aside while you prepare the cocktail. This keeps the glass cold so the drink stays crisp.

After chilling the glass for a few minutes, dump the ice and any water from the glass.

Pour 1/4 teaspoon (or a light rinse) of absinthe into the chilled glass. Swirl it around to coat the interior (get absinthe on the sides), then discard the excess by pouring it out or into a sink, leaving a thin aromatic coating.

In a mixing glass combine 2 oz rye whiskey, 3 dashes Peychaud's bitters and 1 dash Angostura bitters.

Add 1/4 teaspoon simple syrup (adjust to taste; traditional Sazerac is only lightly sweetened).

Fill the mixing glass with ice and stir vigorously for about 20–30 seconds until well chilled and slightly diluted (about 15–20% dilution is typical). Use a bar spoon and smooth back-and-forth stirring to chill and integrate flavors without aerating.

Strain the chilled cocktail from the mixing glass into the absinthe-rinsed old-fashioned glass over a large ice cube or a few fresh ice cubes (or serve neat without ice if preferred).

Express the lemon peel: hold a strip of lemon peel over the drink and give it a firm twist to release the oils, then rub the peel around the rim of the glass and drop it into the drink as a garnish.

Serve immediately. Sip and enjoy the balance of rye spice, Peychaud's anisey bitters, and the faint absinthe aroma.