Sazerac

How to Make Sazerac

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1. Fill a rocks glass with ice and a little water to chill it while you make the drink.

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2. In a mixing glass, crush the sugar cube with the bitters and a teaspoon of water, or stir the syrup with the bitters.

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3. Add the rye and fill the mixing glass with ice, then stir for 30 seconds, until very cold.

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4. Empty the ice from the rocks glass, pour in the absinthe and swirl it around to coat the inside, then tip out the excess.

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5. Strain the rye mixture into the absinthe-rinsed glass.

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6. Twist the lemon peel over the drink to release its oil, rub it round the rim, and drop it in or discard it.

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Tips for Making Sazerac

• Rinse and discard the absinthe. Too much overpowers the whiskey with aniseed, and the point is a scent rather than a flavour.
• Use Peychaud's bitters. They are the signature of the drink, and Angostura alone makes a different, spicier cocktail.
• Stir and do not shake. Shaking makes the drink cloudy and dilutes it, and this is a drink that should be clear, silky and strong.

What to Serve with Sazerac

• Oysters
• Beignets
• Gumbo

Storing & Reheating Sazerac

Best made and drunk at once.

Sazerac FAQ: Common Questions

Sazerac Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.