Sazerac Recipe

Prepare the glass

Chill an old-fashioned or rocks glass by filling it with ice and set aside while you prepare the drink.

Make the sugar-bitter mix

In a mixing glass or small bowl, combine the cane sugar and Peychaud's bitters. Add a splash (about 1/4 oz) of water or a few drops if needed and stir or muddle until the sugar is mostly dissolved to form a syrupy paste.

Combine and chill

Add the rye whiskey and the ice cubes to the mixing glass with the sugar-bitter mixture. Stir gently for about 20–30 seconds until the mixture is well chilled and slightly diluted (aim for proper dilution and a cold temperature).

Prepare the serving glass with Herbsaint rinse

Dump the ice from the chilled serving glass. Add the Herbsaint (about 1/4 oz) to the glass and gently swirl it to coat the inside surfaces, ensuring the anise aroma lines the glass. Discard any excess Herbsaint (or pour out leaving a thin coating).

Strain and finish

Using a julep or Hawthorne strainer, strain the chilled rye, sugar and bitters mixture from the mixing glass into the Herbsaint-rinsed serving glass. Do not add fresh ice (traditional Sazerac is served neat).

Garnish

Express the oils of the lemon peel over the surface of the drink by holding the peel about 3–4 inches above the glass and giving it a sharp twist. Rub the peel around the rim if desired, then drop the peel into the glass or discard per preference.

Serve

Serve immediately while cold. Sip and enjoy the balanced interplay of rye spice, Peychaud's bitters, cane sugar sweetness, and anise aroma from the Herbsaint.