Sazerac Recipe

Chill glass

Place 4 ice cubes into the old-fashioned glass to chill while you prepare the cocktail. Let ice sit in the glass for about 30–60 seconds.

Rinse with absinthe

Discard the chilling ice from the glass. Add 1/4 teaspoon absinthe (or substitute) into the chilled glass, swirl it around to coat the interior thoroughly for about 10–15 seconds, then pour out or discard excess. Leave a thin coating and a few drops at the bottom.

If you prefer a stronger anise aroma, use up to 1/2 tsp absinthe for the rinse; for a lighter scent use 1/8 tsp.

Mix spirit, bitters, and syrup

In a separate mixing glass, add 2 oz rye whiskey, 3 dashes Peychaud's bitters, and 1/4 tsp simple syrup. Fill the mixing glass with ice.

Stir to chill and dilute

Using a bar spoon, stir the mixture briskly for 20–30 seconds until well chilled and slightly diluted (mix should register around 15–20% dilution by eye — roughly a good coldness and sheen).

Strain into prepared glass

Strain the chilled cocktail into the absinthe-rinsed old-fashioned glass. Traditionally the Sazerac is served without ice; do not add ice to the serving glass.

Express lemon oils & garnish

Take the lemon peel and hold it over the drink, skin side down. Give it a firm twist to express the citrus oils over the surface, then rim the glass with the peel and drop it into the drink or discard per preference.

Serve immediately. The Sazerac is a small, strong cocktail intended to be sipped slowly. One serving per recipe.

If you used a chilled glass and want to keep it extra-cold, you can return a single large ice cube to the mixing glass but do not add ice to the final drink.