Restaurants›Lake & Irving Restaurant & Bar›Sazerac Recipe

Sazerac Recipe

Inspired by Lake & Irving Restaurant & Bar

Time10m

Serves1

Make Sazerac Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with Sazerac

Selected to serve

Paper Tiger

bulleit bourbon, blood orange, montenegro, campari

bitter · citrusy · rich

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Ingredients

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Method

Instructions for Making Sazerac

Prepare the Glass

Begin by chilling a rocks glass. To do this, fill it with ice water and set it aside while you prepare the drink.

Muddle the Sugar and Bitters

In a mixing glass, place the sugar cube and add the Peychaud's bitters. Muddle them together until the sugar is dissolved.

Add the Rye Whiskey

Pour the rye whiskey into the mixing glass with the muddled sugar and bitters. Add ice cubes to the mixing glass and stir well until chilled.

Prepare the Glass with Absinthe

Empty the ice water from the chilled rocks glass and rinse it with absinthe. To rinse, pour a small amount of absinthe into the glass, swirl it around, and then discard the excess.

Strain and Serve

Strain the chilled rye whiskey mixture into the prepared glass. Make sure not to include any ice.

Garnish

Twist a lemon peel over the drink to release its oils, then place it in the glass as a garnish.