Sazerac
Rinse the glass, discard the absinthe. The ghost of it is the point.
Ingredients
- 60 ml Rye whiskey
- 7 ml Sugar syrup
- 4 dashes Angostura bitters
- rinse Absinthe
Method
Rinse a chilled glass with absinthe. Stir everything else over ice, strain in. No ice in the glass.
- Glass
- Rocks
- Ice
- Cubed, or one large cube
- Garnish
- Lemon peel, expressed and discarded
- Difficulty
- Easy
- Takes
- About 3 minutes
- Strength
- Strong
- Style
- Stirred
- Tastes
- bitter, sweetened, herbal and spirit-forward
If you're missing something
- Rye whiskey → Bourbon — sweeter and rounder, so the drink loses some of its bite
- Sugar syrup → Agave syrup — slightly sweeter, so use a little less
- Sugar syrup → Honey — loosen with warm water first; adds its own flavour
Where it comes from
New Orleans, and named after Sazerac de Forge et Fils cognac, which was the original base before phylloxera devastated French vineyards and rye took over. Peychaud’s bitters are local to the city.
About this recipe
Charlie Tyler — Editor, Drinki
Specs cross-checked against standard published recipes and IBA measures.
Specs last checked .