Genmai Sazerac Recipe

Toast rice (if not already toasted)

In a dry skillet over medium heat, add 1/4 cup brown rice and toast, stirring frequently, until fragrant and evenly golden brown, about 5–7 minutes. Remove from heat and let cool completely.

Infuse bourbon

Place cooled toasted genmai in a clean airtight jar. Add 8 oz bourbon, seal, and shake gently. Let steep at room temperature for 24 hours, tasting at 6–8 hour intervals until the rice aroma/flavor is present but not overpowering (typically 24 hours for a bright note).

Strain and store

Once infused to your liking, strain the bourbon through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean bottle. Label and store refrigerated or at room temperature for up to 1 month.

Chill glass: Place an old-fashioned (rocks) glass in the freezer for a few minutes or fill with ice water to chill while you prepare the cocktail.

Prepare absinthe rinse: Pour 0.25 oz absinthe into the chilled glass. Swirl to coat the interior thoroughly, then discard excess by either tipping out or gently blotting with a paper towel so a thin aromatic coating remains.

Combine cocktail ingredients: In a mixing glass, add 2 oz rye whiskey, 0.5 oz genmai-infused bourbon, 0.25 oz simple syrup, 3 dashes Peychaud's bitters and 1 dash Angostura bitters. Fill the mixing glass with ice.

Stir: Stir the mixture gently with a bar spoon for 20–30 seconds until well-chilled and slightly diluted (about 1/4 to 1/2 ounce dilution).

Strain: Discard the ice or water from the chilled glass. Strain the stirred cocktail into the prepared glass over a single large ice cube (or chilled, if you prefer served neat).

Garnish: Express a lemon peel over the drink to release oils, rub the rim with the peel, then drop it into the glass as garnish.

Serve: Present immediately. The genmai-infused bourbon contributes a toasty, nutty rice note that complements the rye and classic Sazerac aromatics.