Sazerac
- 5m Prep Time
- 0sCook Time
- 5m Ready In
1 serving A classic New Orleans cocktail that has been getting Mardi Gras revelers in trouble since the late 1800s. If you have a small, clean atomizer, fill it with absinthe and spray the inside of the glass rather than rinsing it. This saves absinthe and is less messy.
Ingredients
- Absinthe
- 2 ounces rye whiskey
- 1 1 teaspoon Simple Syrup (opens in new tab)
- 2 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- A wide strip of lemon zest
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Absinthe
- 2 ounces rye whiskey
- 1 1 teaspoon Simple Syrup
- 2 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- A wide strip of lemon zest
Let's Cook
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Step 1.
Rinse the inside of a chilled rocks glass with: Absinthe
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Step 2.
Pour out any excess (if making multiple Sazeracs, pour excess into the next glass). Fill a mixing glass three-quarters full with ice cubes. Add: 2 ounces rye whiskey; 1 teaspoon Simple Syrup; 2 dashes Peychaud’s bitters; 2 dashes Angostura bitters
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Step 3.
Stir until well chilled, about 30 seconds. Strain into the absinthe-rinsed glass. Twist over the drink: A wide strip of lemon zest
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Step 4.
Discard the lemon peel.